Makes 4 servings (serving size: 4 ounces shrimp, 1 tortilla, and about 2 cups salad)
Photo: Jonny Valiant
2 lemons, thinly sliced
2 limes, thinly sliced
3 tablespoons chopped fresh oregano
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces romaine lettuce, chopped
20 large shrimp, peeled and deveined (about 1 pound)
4 (6-inch) corn tortillas
1 large ripe tomato, diced
1 diced peeled avocado
1 ounce Cotija cheese
How to Make It
Heat a grill or grill pan to medium-high heat; coat lightly with cooking spray. Quickly grill the citrus slices in batches, just until browned (about 1 minute per side); transfer to a cutting board, and finely chop. Transfer citrus to a medium bowl with any collected juices. Add the oregano, olive oil, salt, and pepper; mash with the back of a spoon to combine. Divide dressing in half.
Arrange lettuce on a serving platter; lightly coat the grill again. Grill the shrimp, in batches, until opaque, brushing with half of the lemon-lime dressing (about 2 minutes per side); transfer to the platter. Warm the tortillas on the grill until slightly charred (about 1 minute per side), brushing lightly with some of the remaining dressing; transfer to the platter.
Stir diced tomato into remaining lemon-lime dressing. Arrange avocado on the platter. Crumble the cheese over the salad; drizzle with remaining dressing.
Salad was basically good but the dressing came out chunky, chewy and very bitter. Citrus would not mash even using an immersion blender. Dressing was not spreadable to baste the shrimp and was inedible in the salad. Is something missing in the preparation directions?