Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 10" flour tortillas 1 ts Prepared mustard
Salad oil 3/4 ts Sugar
1 lb Lg shrimp 1/4 lb Mixed baby greens
1 Garlic clove, minced -or mixed salad greens
1/4 ts Ground red pepper (cayenne) 1/4 c Cilantro leaves
Salt -loosely packed
2 tb Lemon juice

ABOUT 45 MINUTES BEFORE SERVING:

1. Prepare tortilla strips: Cut tortillas into 1/4" wide strips. In
nonstick 12" skillet over mediumhigh heat, heat 1/2 c salad oil
until very hot. Cook tortilla strips in small batches until lightly
browned. With tongs or slotted spoon, remove to paper towels to drain.

2. Shell and devein shrimp; leave tail part of shell on if you like.
Rinse shrimp with running cold water. In same 12" skillet over medium
high heat, in 1 T hot salad oil, cook shrimp, garlic, ground red
pepper, and 1/2 t salt, stirring occasionally until shrimp turn
opaque throughout.

3. In lg bowl, combine lemon juice, mustard, sugar, and 1/2 teaspoon
salt. With wire whisk or fork, slowly beat in 3 T salad oil until
mixture thickens slightly. Add baby greens and cilantro leaves; toss
to coat.

4. Divide salad among 4 dinner plates; top with shrimp and tortilla
strips.

Each serving: About 335 calories, 19 g fat, 140 mg cholesterol, 810 mg
sodium.

Good Housekeeping/July'94/scanned fixed by DP GG

Browse by categories