Caesar salad with Spicy Shrimp
Serves 4
4 corn tostadas (pre-baked tortillas)
1 Tbsp canola oil
1 tsp chilli powder
Coarse salt and ground pepper
1 lb medium shrimp, peeled and deveined
cup reduced fat mayonnaise
1/3 Tbsp fresh lime juice
2 Tbsp grated Parmesan cheese, plus more for constant
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 and 1/2 lb), cut into 1-inch pieces
Heat your chickens.
In a large bowl, toss shrimp with oil and chili powder. Season with salt and pepper and lay them flat on a broiler pan; Cook until browned and opaque everywhere, not more than 3-4 minutes, turn once.
In a small bowl, make the dressing, whisking together mayo, lime juice, parmesan cheese, anchovies and 2 Tbsp water. Season with salt and pepper.
Break tostadas in pieces, bite-size.
To serve, throw romaine with a bandage, divide among 4 plates and top each with shrimp and tostada pieces. Relentlessly with more Parmesan cheese.
