Tempura Shrimp Salad

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Southern Living


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1 pound unpeeled, large raw shrimp (31/35 count)

1 cup tempura batter mix

3/4 cup cold light beer

2 teaspoons fajita seasoning mix

Vegetable oil

2 batches Mexi-Coleslaw Mix

Toppings: chopped tomatoes, diced avocados, chopped fresh cilantro

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