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Caesar Salad with Spicy Shrimp


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Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

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