Brunch Salad Sante Fe Shrimp Salad

posted by Sue Freeman 07-09-98 4:30 PM

This is a salad that is made in steps...

Make Crispy Tortilla Fingers:
Slice 8 6 inch corn toritllas about 1/2 " wide. Heat 1 cup corn oil in a fryer and fry the strips a few at a time. Keep them moving in the oil and squinch them up with tongs so they aren't straight. Do this til they are crisp.. about 4 minutes. Drain and set aside. Can be made up hours ahead but cover lightly with just a paper towel or it will go soggy.

This is a Sante Fe BBQ.

1 1/2 lb. cleaned and deveined shrimp (large ones)
1 finger red hot chili finely chopped
1 jalepeno finely chopped
1/4 cup worchestershire sauce
3 Tablespoons brown sugar
2 Tablespoons oil

Heat oil in pan and saute peppers lightly.

Add the worchestershire sauce and then the shrimp. DO NOT OVER COOK SHRIMP.

Add the brown sugar. Once shrimp turns pink turn off the heat and cover a minute or two

Place your favorite salad greens...(use boston bib lettuce in with them.. it is so buttery good)... top with tortilla fingers... place about 6 to 8 shrimp per person on top and ladle the shrimp sauce over the top of the salad. This is your dressing.

Serve with a garlic bread or toast points.

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