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¾ to 1 pound jumbo wild caught shrimp (de-headed)
8 corn tortillas
¼ cup crumbled queso fresco
arugula (substitute other lettuce if you prefer)
Batch of Tex-Mex Corn & Tomato Salad (http://blommi.com/grilled-sweet-corn-and-tomato-sa...) the dressing used to marinate shrimp is reserved from this recipe
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1st Keep
 Olechoski
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