INGREDIENTS

INSTRUCTIONS

In a 12-quart pot, combine water, lemon, bay leaves, shrimp boil, and salt.
Bring to the boil and simmer for ten minutes before adding the shrimp.
Return to the boil, reduce the heat and simmer for 3 to 4 minutes. Turn the
heat off, add the ice to the pot and allow the shrimp to cool in the pot
completely. Drain the shrimp and discard the liquid. Peel and shell the
shrimp and refrigerate until needed. Combine the sour cream and mayonnaise
in the bowl of a food processor. Add the anchovy, cumin, garlic, jalapeno.
Pulse to puree and finely chop the solid ingredients. Add the parsley,
chives, cilantro, and lime juice and pulse 1 to 2 minutes more. Remove and
refrigerate. Peel and slice the avocado and mango and cut into wedges.
Toast the tortilla with the olive oil in a cast-iron skillet. Shred the
lettuce into a julienne. Place the shrimp into a mixing bowl. Dress with
the Green Goddess Dressing and toss well. Place 2 tortilla on each plate
and mound up a portion of lettuce on each. Top with the shrimp salad and
finish with wedges of mango and avocado. This recipe yields 6 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C27 broadcast)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-06-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: Because only the best will do”