Shrimp Chalupas with Mango Salsa

1 cup chopped peeled mango
3 tbsp. chopped red onion
2 tbsp. chopped fresh cilantro
1 tbsp. fresh lime juice
3/4 tsp. salt
1/2 tsp. chili powder
1/4 tsp. chipotle chile powder
32 large peeled, deveined shrimp (about 1¼ lbs.)
1½ tbsp. olive oil
8 corn tortillas

Combine the first 4 ingredients in a bowl, and stir in 1/4 tsp. salt. Set aside.

Combine remaining salt, chili powder, chipotle powder, and shrimp in a large
bowl. Heat 1½ tsp. oil in a large nonstick skillet over medium-high heat.
Add shrimp to pan; cook 2 minutes on each side or until shrimp are done.
Remove shrimp from pan; keep warm.

Wipe pan clean with a paper towel. Return pan to heat; add 1 tsp. oil to pan.
Place 3 tortillas in pan; cook 30 seconds on each side or until tortillas
puff slightly. Repeat procedure with remaining oil and tortillas.

Place 2 tortillas on each of 4 plates, and arrange 4 shrimp on each tortilla.
Top shrimp with about 2 tablespoons mango mixture, and serve immediately.

4 servings