Cooking spray
2 lemons, thinly sliced
2 limes, thinly sliced
3 tbsp chopped fresh oregano ( I have tons of this in my garden!)
3 tbsp extra virgin olive oil
¼ tsp kosher salt
¼ tsp ground black pepper
8 ounces romaine lettuce, chopped
20 large shrimp, peeled and deveined
4 6 inch corn tortillas
1 large ripe tomato diced
1 diced peeled avocado
1 ounce Cotija cheese
Heat grill or grill pan to medium high heat; coat lightly with cooking spray. Quickly grill the citrus slices in batches and transfer to cutting board and chop finely. Move to bowl and add oregano olive oil, salt and pepper; mash with back of spoon to combine. Divide in half.
Arrange lettuce on a serving platter. Coat grill again. Grill the shrimp in batches until opaque, brushing with half of the lemon-lime dressing. Transfer to platter. Warm the tortillas on the grill until slightly charred, 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 and drizzle with the remaining dressing.
Kayıtlar
