Emily Madden with H-E-B Cooking Connection shares a recipe.
The recipe is as follows:
1/2 lb shrimp, peeled & deveined
1 cup Cookwell & Company Mojo Marinade and dressing
1/3 cup queso fresco
1 cup Mexican Street Corn Salad, divided (found in Deli department)
tequila lime pumpkin seeds
blue corn chips
* Marinate shrimp in Mojo for an hour. Sauté or grill until shrimp is cook through. It will appear opaque and curl into a "C". About 3-4 minutes per side.
* In the meantime, toss the salad with some of the Mojo dressing. Use as much or as little as you'd prefer.
* Place dressed salad on plate with blue corn chips. Place cooked shrimp around the edge of the salad. Put half of the above mentioned corn salad on top, then sprinkle the cheese and pumpkin seeds over the top to finish off the salad.