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Caesar Salad with Spicy Shrimp

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Serves | Prep Time | Cook Time


4 corn tortillas (5-inch)
2 teaspoons canola oil
1 1/2 teaspoons chili powder
Coarse salt and ground pepper
3/4 pound medium shrimp, peeled and deveined
1/3 cup reduced-fat mayonnaise
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese, plus more for garnish
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces

Preheat oven to 375°.

Place tortillas on a baking sheet.

Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper.

Bake until golden brown and crisp, turning once, 8 to 10 minutes.

Let cool, then break into pieces.

Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper.

Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.

In a small bowl, whisk together mayonnaise, lime juice, parmesan, anchovies, and up to 2 tablespoons water.

Season with salt and pepper.

To serve, toss lettuce with dressing.

Divide among plates, and top each with shrimp and broken tortillas.

Garnish with more Parmesan.

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