Southwestern Shrimp Taco Salad

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1/2
cup southwestern sour cream dip (from 15.5-oz container)
1/2
cup Old El Paso™ Thick 'n Chunky salsa
1
bag (10 oz) romaine and leaf lettuce
12
oz cooked deveined shelled medium shrimp, tail shells removed
1
cup shredded Mexican cheese blend (4 oz)

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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