Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lg Dried New Mexican chiles 1 sm Red onion; thinly sliced
1/4 c Olive oil 1 sm Cucumber; thinly sliced
2/3 c Cider vinegar 2 sm Ripe tomatoes; cored cut
1 cl Garlic; pressed or minced -into 1-inch wedges
1 tb Worcestershire sauce 1/2 lb Tiny shelled, cooked shrimp
3/4 lb Romaine lettuce; washed, 1 c Cilantro (fresh coriander)
-crisped, torn into bite- -sprigs
-sized pieces 1 lg Ripe avocado

Wipe the chiles. With scissors, cut the chiles crosswise into thin
strips; discard the seeds and stems. In a 10" or 12" frying pan,
stir the oil and chiles over low heat until the chiles are crisp, 2
to 3 minutes (watch closely to avoid burning). Lift the chiles from
the oil; set aside. Whisk together the oil from the chiles, the
vinegar, garlic, and Worcestershire sauce.
In a large bowl, place half of the romaine. Top with half of the
onion, cucumber, tomatoes, shrimp, and cilantro. Repeat the layers.
If made ahead, cover and chill up to 4 hours. To serve, pit, peel,
and slice the avocadod and chiles over the salad. Spoon the dressing
over the salad and mix.

Linda Lau of Anusasananan _Red Hot Peppers_ Jean Andrews, 1993.
MacMillan Publishing Co. ISBN 0-02-502251-2 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-15-95

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