Southwestern Caesar Salad With Sauteed Shrimp

Recipe Ingredients

20 cups	4740ml	Shrimp - shelled, deveined, (large)
		Tails left on
7 tablespoons	105ml	Vinaigrette
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Romaine lettuce hearts - chilled, and (large)
		Cut crosswise in 3/4" slices
1 1/4 cups	182g / 6.4oz	Grated habanero or jalapeño Jack cheese
8		Anchovies - (optional), rinsed,
		And patted dry
20		Tortilla chips
4		Lemon wedges - for garnish
		Vinaigrette
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Balsamic vinegar
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Olive oil
1 teaspoon	5ml	Finely-minced garlic
		Freshly-ground black pepper

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.

Source:
The Los Angeles Times, 08-11-1999

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