|Tortilla Crusted Shrimp (5/salad) |
Par cooked New Potatoes quartered
(Substitute Jicama for lighter fare)
Peeled ripe avocado
Pico de Gallo
Green onion chopped
S&P to taste
- Deep fry Tortilla Crusted Shrimp as directed.
- Lay shredded lettuce on host plate to cover bottom.
- Place remaining ingredients in mixing bowl stirring well to insure incorporation.
- Mound salad onto center of host plate and top with cooked Tortilla Crusted Shrimp.
- Garnish with cilantro and lime wedge.