SHRIMP AND AVOCADO SALAD WITH CRISPY TORTILLAS

Serves 4| Hands-On Time: 20m | Total Time: 20m

Ingredients

• 6 corn tortillas, sliced into strips
• 5 tablespoons olive oil
• kosher salt and black pepper
• 1 1/2 pounds peeled and deveined large shrimp
• 1/2 teaspoon ground cumin
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lime juice
• 2 romaine hearts, thinly sliced (about 5 cups)
• 1/4 small cabbage, thinly sliced (about 3 cups)
• 1 avocado, sliced
• 1/4 cup roasted pepitas (hulled pumpkin seeds)

Directions

1. Heat oven to 400° F. On a rimmed baking sheet, toss the tortilla strips with 1 tablespoon of the oil and ¼ teaspoon salt. Spread in a single layer and bake, tossing once, until golden and crisp, 7 to 10 minutes.
2. Meanwhile, in a large bowl, toss the shrimp with the cumin and ¼ teaspoon each salt and pepper. Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Cook the shrimp until golden and cooked through, 2 to 3 minutes per side.
3. In a large bowl, combine the orange and lime juices with the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the romaine, cabbage, avocado, and shrimp and toss to combine. Serve the salad topped with the tortilla strips and pepitas.

By Dawn Perry,  June 2011

Nutritional Information

• Per Serving
• Calories 588

• Fat  34g
• Sat Fat  5g
• Cholesterol  259mg
• Sodium  768mg
• Protein  44g
• Carbohydrate  31g
• Sugar  2g
• Fiber  8g
• Iron  8mg
• Calcium  182mg