1 340-g pkg uncooked, deveined and peeled medium shrimp
6 tbsp mayonnaise, divided
3.5 tsp Old El Paso Mild Taco Seasoning, divided
1 tbsp vegetable oil
1 cup frozen corn niblets, thawed
1 cup jarred diced roasted red pepper
1 can Old El Paso Chopped Green Chilies
8 Old El Paso Taco Bowls
2 cups shredded romaine lettuce
1/2 cup thinly sliced green onion
Stir together shrimp, 2 tbsp mayonnaise and 1 tbsp Mild Taco Seasoning in a medium bowl. Heat a large non-stick pan over medium-high. Add oil then shrimp. Cook until pink, 1 to 2 minutes per side. Add corn, roasted red pepper and Chopped Green Chilies. Cook until warmed through, 1 to 2 minutes.
Stir remaining 1/4 cup mayonnaise with 1/2 tsp Mild Taco Seasoning and 1 1/2 tsp water in a small bowl.
To assemble, divide lettuce between taco bowls. Top with shrimp-mixture. Drizzle with sauce then garnish with green onions.