Caesar Salad with Spicy Shrimp

• 4 corn tortillas (5-inch)
• 2 teaspoons vegetable oil, such as safflower
• 1 1/2 teaspoons chili powder
• Coarse salt and ground pepper
• 3/4 pound medium shrimp, peeled and deveined
• 1/3 cup light mayonnaise
• 2 tablespoons fresh lime juice
• 2 tablespoons grated Parmesan cheese, plus more for serving
• 4 anchovy fillets, rinsed and minced
• 1 to 2 tablespoons water
• 1 large head romaine lettuce (1 1/2 pounds), torn into pieces

1. Preheat oven to 375F.
2. Place tortillas on a baking sheet.
3. Dividing evenly, brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper.
4. Bake until golden brown and crisp, turning once, 8 to 10 minutes.
5. Let cool, then break into pieces.
6. Heat broiler.
7. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder.
8. Season with salt and pepper.
9. Lay shrimp flat on a broiler pan, and cook until opaque throughout and lightly browned, turning once, 3 to 4 minutes.
10. Meanwhile, in a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and 1 tablespoon water, adding more water as needed to reach desired consistency.
11. Season with salt and pepper.
12. In a large bowl, toss lettuce with dressing.
13. Divide among four plates, and top each with shrimp and broken tortillas.
14. Serve with more Parmesan.
15. Heres another calorie saver: The salad is topped with baked corn tortillas, broken into pieces, instead of the usual buttery croutons.
16. (Per Serving)
17. Calories: 282
18. Fat: 12.6g (1.8g Saturated Fat)
19. Protein: 23.6g
20. Carbohydrates: 18.6g
21. Fiber: 4.3g

corn tortillas, vegetable oil, chili powder, salt, shrimp, light mayonnaise, lime juice, parmesan cheese, anchovy, water, head romaine lettuce

Taken from www.epicurious.com/recipes/food/views/caesar-salad-with-spicy-shrimp-387477 (may not work)