Mexican Caesar Salad with Shrimp

I am definitely gonna try this one!!!
(serves 4)

1/3 cup salted pepitas (green pumpkin seeds)
3 T. veg. oil, plus more for frying
2 8" flour tortillas, cut into 1/4" strips
Kosher salt and freshly ground pepper
1/2 cup Mexican crema or sour cream
1/2 cup grated Cotija cheese (about 2 oz.), plus more for topping
1/2 cup fresh cilantro
Juice of 1 lime
1 clove garlic
2 romaine lettuce hearts, roughly chopped (about 10 cups)
1/2 cup pickled jalapenos with veggies, drained and chopped
20 cooked med. shrimp (about 12 oz.), tails on*

Toast the pepitas in a med. dry skillet over med.-high heat, stirring occasionally, 3 min. Transfer to a small bowl; set aside. Heat 1/2" of the veg. oil in the skillet over med.-high heat. Working in batches, add the tortillas strips and fry, turning as needed, until golden, about 2 min. Transfer to a paper towel-lined plate, season with S&P.
To make the dressing: Combine the crema, Cotija cheese, 1/4 cup cilantro, 3 T. veg. oil, lime juice, and garlic in a food processor; pulse until smooth, adding 1-2 T. water if needed to loosen. Season with S&P. Transfer the dressing to a large bowl; add the romaine, pickled jalapenos, pepitas, shrimp, the remaining 1/4 cup cilantro, and half of the tortillas strips. Season with S&P and toss to coat. Top each serving of salad with the remaining tortillas strips and more cheese.

"In Christ, there are no outsiders."

Have FUN today!!!!

Love,

Machete Milletti