Fiesta Fruit and Shrimp Salad Stacks

Ingredients:

•	1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
•	1/4 cup Crisco® Pure Vegetable Oil
•	1 medium avocado, pitted, peeled and diced
•	1/2 cup diced peeled jicama
•	1/2 cup diced firm ripe banana
•	1 large orange, peeled, sectioned and chopped
•	1/2 cup diced fresh pineapple
•	2 tablespoons diced red onion
•	1 cup coarsely chopped cooked deveined peeled shrimp
•	1/2 cup diced pepper Jack or Monterey Jack cheese
•	2 tablespoons chopped fresh mint leaves
•	3 tablespoons Smucker's® Sweet Orange Marmalade
•	3 tablespoons sour cream
•	2 tablespoons lime juice
•	1 tablespoon chopped chipotle chile in adobo sauce
•	1/4 cup Fisher® Honey Roasted Peanuts
•	2 cups shredded lettuce
•	2 teaspoons grated lime peel

Directions:

1	Heat oven to 375°F. Generously brush each side of tortillas with oil. Place tortillas on cookie sheets. Bake 8 to 10 minutes, turning after about 4 minutes, until edges are golden brown and crisp. Set aside.
2	Meanwhile, in medium bowl, mix avocado, jicama, banana, orange, pineapple, onion, shrimp, cheese and mint.
3	In small bowl, beat marmalade, sour cream, lime juice and chile with wire whisk until well blended. Reserve 2 tablespoons marmalade dressing. Gently toss remaining dressing with fruit mixture until evenly coated.
4	Place 1 tortilla on each of 4 serving plates. Spoon heaping 1 cup fruit mixture onto each tortilla; top each with another tortilla. Brush reserved dressing over top of each tortilla stack; sprinkle with peanuts. Arrange shredded lettuce around each tortilla stack; garnish with lime peel.
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