Taco Shells with Shrimp Salad

Ingredients

• 4 taco shells
• 0.25 head iceberg lettuce
• 100 g corn kernels (canned), drained
• 1 tomato
• 1 small onion
• 0.5 red bell pepper
• 4 Tbsp mayonnaise
• 1 chili pepper
• Salt
• Pepper
• 300 g shrimp (prepped)
• 1 tbsp oil

Instructions

1. 1.

   Wash the salad, shake dry and cut into very fine strips. Wash the tomato, halve, core, and dice finely. Wash the bell pepper, trim, core, remove white membrane and dice small cubes. Peel the onion and slice into very thin half rings.

2. 2.

   Combine all salad ingredients except mayonnaise in a bowl and mix. Rinse shrimp, pat dry. Slice chili lengthwise, core, remove white lining and dice finely. Cook shrimp and chili in 1 tbsp oil in a nonstick pan over low heat until done, then divide among taco shells. Drizzle mayonnaise in dollops over the shrimp, stir loosely. Arrange on napkins, garnish with a shrimp and serve.