Ingredients

• 1 (12 oz) can frozen limeade (or margarita) concentrate
• 3 ½ cups water
• 1 cup sweetened condensed milk
• Ice cubes

Steps

1. Whisk concentrate and water in pitcher until blended.
2. Whisk in milk until blended. Chill 10 minutes or until ready to serve. Serve over ice.
Note: 4 ½ cups prepared limeade can be used instead of concentrate and water.

Ingredients

• Nonstick aluminum foil
• 1 medium red onion, thinly sliced
• 2 ears fresh corn
• 2 oz tortilla chips (2 cups)
• 4 oz shredded extra-sharp cheddar cheese
• 3 tablespoons olive oil
• 1 (8-oz) bag mini sweet pepper rings
• ¼ cup sliced black olives, drained
• 1 ½ lb medium peeled/deveined shrimp, tails off
• 2 tablespoons taco seasoning
• 2 tablespoons fresh cilantro, coarsely chopped
• 4 cups shredded lettuce
• ½ cup cilantro avocado yogurt dressing

Prep

• Preheat oven to 350°F. Line baking sheet with foil.
• Slice onion. Remove corn husks and silks; slice kernels off cobs (about 2 cups).

Steps

1. Place chips and cheese in food processor bowl; process until finely chopped. Spread mixture evenly in thin layer on baking sheet; bake 10–12 minutes or until golden and crispy.
2. Preheat large sauté pan on medium-high 1–2 minutes. Place oil in pan, then add peppers and onions; cook 3–4 minutes, stirring occasionally, or until vegetables begin to brown. Add corn and olives; cook 2–3 more minutes or until corn is tender. Meanwhile, coat shrimp with taco seasoning (wash hands).
3. Stir shrimp into onion mixture; cook 4–5 more minutes and until shrimp turn pink and opaque. Transfer shrimp to large serving platter.
4. Chop cilantro. Place lettuce in medium bowl; toss with cilantro and dressing until coated. Place salad over shrimp. Crumble chip and cheese mixture; sprinkle over salad. Serve.