posted by Sue Freeman 07-09-98 4:30 PM
Sante Fe BBQ Shrimp Salad
8 (6 inch corn tortillas
1 cup corn oil
1 1/2 lb. cleaned and veined shrimp (large ones)
1 finger red hot chili, finely chopped
1 jalepeno finely chopped
1/4 cup Worchestershire sauce (can use more if you like but adjust the brown sugar too)
3 Tablespoons brown sugar
2 Tablespoons oil
Slice tortillas about 1/2" wide. Heat 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 until they are crisp, about 4 minutes. Can be made up hours ahead but cover lightly with paper towel or they will go soggy; set aside.
Heat oil in pan and saute peppers lightly. Add the Worchestershire sauce and then the shrimp; do not over cook the shrimp. Add the brown sugar. Once shrimp turns pink turn off the heat and cover a minute or two.
Place your favorite salad greens on a plate, 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.