4 corn tortillas
2 tsp canola oil
1 1/2 tsp chili powder
1/8 tsp cayenne pepper
sea salt & fresh cracked pepper
1 lb large shrimp
1/3 cup light mayonnaise
2 tbsp fresh lime juice
2 tbsp grated parmesan cheese, plus more for serving
1 tbsp anchovy paste
1-2 tbsp water
1 clove garlic, minced
1 head romaine lettuce, torn into pieces
Preheat oven to 375degrees. Brush both sides of each tortilla with oil (using 1 tsp of the oil), then sprinkle with 1/2 tsp of the chili powder, salt & pepper. Bake for 5 minutes on each side; remove from oven and break into pieces.
Toss the shrimp with the remaining chili powder, cayenne, salt and pepper. Heat the last tsp of oil in a non-stick skillet and cook for about 4 minutes per side.
As the shrimp is cooking, toss the lettuce with some of the dressing and divide salad between serving plates. Top with the cooked shrimp, parmesan and some more cracked pepper.
|Check out Lindsey's V-Log for descriptions of these delights!|