Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 larges | Dried New Mexican chiles |
| ¼ cup | Olive oil |
| ⅔ cup | Cider vinegar |
| 1 clove | Garlic; pressed or minced |
| 1 tablespoon | Worcestershire sauce |
| ¾ pounds | Romaine lettuce; washed, crisped, & torn into bite- sized pieces |
| 1 small | Red onion; thinly sliced |
| 1 small | Cucumber; thinly sliced |
| 2 smalls | Ripe tomatoes; cored & cut into 1-inch wedges |
| ½ pounds | Tiny shelled, cooked shrimp |
| 1 cup | Cilantro (fresh coriander) sprigs |
| 1 large | 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