Yield: 4 servings
|2 \N||10\" flour tortillas|
|\N \N||Salad oil|
|1 pounds||Lg shrimp|
|1 \N||Garlic clove, minced|
|¼ teaspoon||Ground red pepper (cayenne)|
|2 tablespoons||Lemon juice|
|1 teaspoon||Prepared mustard|
|¼ pounds||Mixed baby greens or mixed salad greens|
|¼ cup||Cilantro leaves loosely packed|
ABOUT 45 MINUTES BEFORE SERVING: 1. Prepare tortilla strips: Cut tortillas into ¼" wide strips. In nonstick 12" skillet over mediumhigh heat, heat ½ 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 ½ t salt, stirring occasionally until shrimp turn opaque throughout.
3. In lg bowl, combine lemon juice, mustard, sugar, and ½ 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