Chopped Taco Salad With Shrimp

Ingredients

• Cooking spray
• 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

Preparation

1. 1. 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.
2. 2. 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.
3. 3. Stir diced tomato into remaining lemon-lime dressing. Arrange avocado on the platter. Crumble the cheese over the salad; drizzle with remaining dressing.