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Jean Allsopp; Styling: Mindi Shapiro

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp, leaving tails on; devein, if desired. Drizzle 1 tablespoon olive oil over shrimp; sprinkle with seasoning, tossing to coat well. Cover and chill until ready to cook.

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  • Pour remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 to 3 minutes on each side or until done. Remove from heat.

  • Combine Jicama and Grilled Corn, lettuce, and 1/2 cup Cilantro-Lime Dressing in a serving bowl. Top with shrimp and Crispy Tortilla Strips.