Shrimp Fajita Salad - DSM

Ingredients

• 1 medium red bell pepper (2–3 inches in diameter)
• 1 medium green bell pepper (2–3 inches in diameter)
• 1 medium onion (2–3 inches in diameter)
• Nonstick cooking spray
• 1 teaspoon canola oil
• 1 clove garlic, minced
• 1 pound cooked, peeled shrimp (50 count/pound)
• ¼ cup prepared salsa (mild or hot)
• Juice of 1 lime
• 4 cups sliced iceberg lettuce
• ¼ cup chopped fresh cilantro
• 16 baked bite-size tortilla chips (use gluten-free corn chips for a gluten-free dish)
• 1 tablespoon hot salsa (optional)