Shrimp and Avocado Salad with Crispy Tortillas

    We had some avocados left over from Arnauld's Mexican adventures in cooking this weekend, so when I saw this recipe in my June issue of Real Simple, I knew it was fate.  We even had left over cabbage.  This was an easy week night dish to toss together.

Shrimp and Avocado Salad with Crispy Tortillas

Ingredients
2-3 Corn Tortillas, cut into strips
3-4 tbsp olive oil
Salt and Pepper
1 lb shrimp, peeled and deveined
1/2 tsp cumin
2 tbsp orange juice
2 tbsp fresh lime juice
1 romaine heart, thinly sliced
1/4 small cabbage, thinly sliced
1 avocado, sliced
1/4 cup raw pumpkin seeds

Method
Preheat oven to 400 degrees.
1. Toss the tortilla strips with a drizzle of oil and a dash of salt.  Spread on a baking sheet.  Toss the pumpkin seeds in the same bowl and spread on the baking sheet.  Bake for 7-10 minutes or until the strips are golden and crispy.
2. In a bowl, toss the shrimp with the cumin and 1/4 tsp each of salt and pepper.  Heat 1 teaspoon of oil in a large skillet over medium-high heat.  Cook the shrimp until they are cooked all of the way through, about 2-3 minutes per side.
3. In a large salad bowl, combine the orange juice, lime juice, and 1 tablespoon of oil.  Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper.  Add the romaine, cabbage, avocado, and shrimp.  Toss to coat the salad evenly.  Serve the salad topped with the tortilla strips and pumpkin seeds.

The Taste Test
Lovely and light!