Spicy shrimp salad - gh_9407

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

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