From Real Simple
3 corn tortillas, sliced into thin strips and in half
3.5 tbsp olive oil
Kosher salt and black pepper
3/4 lb frozen, raw EZ peel shrimp (thawed and peeled; you can thaw them in a bowl of cold water in the fridge)
1/4 tsp ground cumin
1 tbsp fresh orange juice
1 tbsp lime juice
1 romaine heart , thinly sliced
1/8 of a small cabbage, thinly sliced
1 avocado, sliced
Preheat your oven to 400 degrees. Using a baking sheet with a rim, toss the tortilla strips with 1 tbsp of olive oil and 1/4 tsp of salt. Spread them out into a single layer and bake, tossing them once, until crispy, about 10 minutes.
Toss the shrimp with the cumin, 1/4 tsp salt and some pepper in a large bowl. Heat 1 tbsp of the oil in a skillet over medium high heat and cook the shrimp, about 3 minutes per side, until they’re done.
Combine the orange and lime juice with 1.5 tbsp of olive oil, 1/4 tsp salt and pepper. Add the romaine, cabbage, avocado and cooked shrimp and toss to combine.