World Famous Recipes

Caesar Salad with Spicy Shrimp

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

1. 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.

2. 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.

3. In a small bowl, whisk together mayonnaise, lime juice,

Parmesan, anchovies, and up to 2 tablespoons water. Season with salt

and pepper.

4. To serve, toss lettuce with dressing. Divide among plates, and

top each with shrimp and broken tortillas. Garnish with more

Parmesan.