1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
1 Tbsp. Asian red chili sauce
1 cup finely chopped mango (about 1 small)
1 green onion
8 corn tortillas, heated
1 box (12 oz.) popcorn shrimp, prepared according to package directions
2 cups thinly sliced romaine lettuce leaves
cilantro sprigs for garnish
To make dressing, bring Brisk® Lemonade to a boil in 10-inch nonstick skillet over medium-high heat, until reduced to 1/4 cup and until slightly syrupy and leaves a trail when the bottom of the pan is scraped with a spatula, about 20 minutes. Pour into medium bowl; set aside to cool, about 10 minutes, then stir in Mayonnaise and chili sauce.
Meanwhile, to make mango salsa, combine mango with green onion in medium bowl. Season, if desired, with salt and pepper; set aside.
Arrange tortillas on serving platter. Toss hot shrimp with half of the dressing. Evenly divide shrimp on tortillas, then top with lettuce and mango salsa. Drizzle with remaining dressing. Garnish with cilantro.