Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | 10\" flour tortillas |
\N \N | Salad oil |
1 pounds | Lg shrimp |
1 \N | Garlic clove, minced |
¼ teaspoon | Ground red pepper (cayenne) |
\N \N | Salt |
2 tablespoons | Lemon juice |
1 teaspoon | Prepared mustard |
¾ teaspoon | Sugar |
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