Rock Shrimp and Tomato Salad

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YIELD:

2 lbs. cooked rock shrimp or other small shrimp
1/4 tsp. ground red pepper
1 cup vegetable oil
16 large sweet onions (about 8 lbs.), thinly-sliced

For the black bean salsa:
8 cups cooked black beans
1/2 cup red onion, finely-chopped
1/2 cup red or green bell pepper, finely-chopped
1/4 cup lime juice
1/2 cup fresh cilantro, chopped

For the citrus-chipotle dressing:
2 2/3 cups canola oil
2 cups orange juice
1 cup lime juice
1/2 cup lemon juice
1/4 cup canned chipotle, finely-chopped
4 tsps. sugar
2 tsps. salt

16 large fresh tomatoes (about 8 lbs.), cut into wedges
8 each avocados, cut into thin wedges
8 lbs. romaine leaves, coarsely-chopped
12 cups fried tortilla strips (about 8 oz.)

1. Toss shrimp with ground red pepper; keep refrigerated.
2. Heat vegetable oil on a grill or in a skillet, over medium heat. Add sliced sweet onions; cook and stir until slices caramelize, about 15 minutes.
3. FOR THE BLACK BEAN SALSA: Combine all salsa ingredients; set aside.
4. FOR THE CITRUS-CHIPOTLE DRESSING: In a blender, combine all ingredients; whirl until smooth; set aside.
5. TO ASSEMBLE EACH SALAD: In take-out container or bowl, place 5 cups romaine leaves. Top with 8 oz. fresh tomatoes, 4 oz. cooked onion, 5 oz. avocado, 2 oz. shrimp and 1/2 cup black bean salsa. Add 1/3 cup dressing; toss well. Garnish with 1/2 oz. tortilla strips.

Recipe and photo from Florida Tomato Committee.