3 heads romaine lettuce, torn into pieces, “spine” removed
2 ears roasted corn, cut off the cob
1 1/2 C cherub tomatoes, halved
1/2 C toasted pumpkin seeds
1/2 C grated queso fresco
1 pound 21/25 shrimp, peeled and deveined
Red tortilla crisps for garnish
For roasted corn: Rub ears with olive oil and sprinkle with salt and cracked pepper. Place in a preheated 400 degree oven for 30 minutes or until kernels begin to brown. Turn half-way through cooking for even browning. Remove, cool and cut kernels from the cob.
For shrimp: Rinse shrimp with cold water and pat dry. Preheat a sauté skillet over medium high heat. Add 2 T olive and swirl around the pan. It will be smoking a bit. If too hot, lift skillet off heat source for a minute. Place dried shrimp in hot skillet. It should make a searing sound. Don’t crowd skillet. Add a sprinkle of salt and allow shrimp to cook 2/3 of the way before turning over. Add 2 T of chipotle mix and a splash of water to loosen up skillet bits. Toss shrimp with the “chipotle sauce” and remove from heat. Residual heat will finish cooking the shrimp. They should just be firm to the touch. See picture.
For tortilla crisps: Cut red corn tortillas in half. Brush both sides with olive oil. Sprinkle with garlic salt and chili powder. Place on a cookie sheet and put into a 350 degree preheated oven. Cook for 10 minutes, rotate and cook an additional 10 minutes more until crisp.