Ingredients Jump to Instructions ↓

  1. 20 cups 4740ml Shrimp - shelled, deveined, (large) Tails left on

  2. 7 tablespoons 105ml Vinaigrette Salt - to taste Freshly-ground black pepper - to taste

  3. 2 Romaine lettuce hearts - chilled, and (large) Cut crosswise in

  4. 3/4" slices

  5. 1 1/4 cups 182g / 6.4oz Grated habanero or jalapeño Jack cheese

  6. 8 Anchovies - , rinsed, And patted dry

  7. 20 Tortilla chips

  8. 4 Lemon wedges - for garnish Vinaigrette

  9. 2 tablespoons 30ml Red wine vinegar

  10. 2 tablespoons 30ml Balsamic vinegar

  11. 1 tablespoon 15ml Lemon juice

  12. 1/2 teaspoon 2 1/2ml Salt

  13. 1/2 cup 118ml Olive oil

  14. 1 teaspoon 5ml Finely-minced garlic Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To make the vinaigrette: Combine vinegars, lemon juice and salt in small jar. Shake until salt is dissolved. Add oil, garlic and pepper. Shake well. (Can be made two days ahead and refrigerated.) Before using, let come to room temperature and shake vigorously. (Makes 3/4 cup) Put shrimp in resealable plastic bag with 2 tablespoons well-stirred Vinaigrette. Make sure Vinaigrette evenly coats shrimp. (Can be cooked immediately or marinated up to 4 hours, refrigerated.) Heat large nonstick skillet over medium-high heat. Add shrimp and Vinaigrette. Season lightly with salt and pepper. Stir-fry until opaque, about 2 to 3 minutes. Remove from heat. Toss lettuce with remaining well-stirred Vinaigrette. Add 3/4 cup cheese. Toss well. Taste and season with salt and pepper, if desired. Divide among four dinner plates. Garnish each plate with 2 anchovies (if using), sprinkle on remaining cheese. Top each with 5 shrimp and drizzle remaining tablespoon Vinaigrette over shrimp, dividing evenly. Tuck 5 chips into each salad and garnish with lemon wedges. Serve immediately. This recipe yields 4 servings. Each serving: 452 calories; 357 mg sodium; 114 mg cholesterol; 39 grams fat; 5 grams carbohydrates; 21 grams protein; 0.79 gram fiber.


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