6 Flour Tortillas1/4 cup Regular or low sodium Chicken Broth1/4 cup Rice Wine Vinegar1 Tbsp. Olive Oil1 Tbsp. Sugar1 tsp. Dry Mustard2 cloves Garlic minced1-1/2 lbs. Shrimp cooked and peeled6 cups Assorted Greens1 Red Bell Pepper cut into strips1 Yellow Bell Pepper cut into strips1/4 cup Chives snippedSalt and cracked Black Pepper to taste
Ensalada de Camarones con Tortillas de Harina
1. To make dressing, combine the chicken broth, rice wine vinegar, olive oil, sugar, dry mustard and garlic cloves in a small saucepan and bring to a boil. Remove from heat and keep warm.
2. To make tortilla bowls, place each tortilla into 7 inch metal or glass oven proof bowls; set them onto a large baking sheet. Bake at 400 degrees for 10 minutes or until crisp. Set aside.
3. To assemble, combine shrimp, bell peppers and half of the greens in a large bowl. Pour warm dressing over salad and toss. Place 1 cup salad mixture into tortilla bowls and sprinkle with chives. Place remaining greens on serving plate. Garnish each with two Poppy Seed Cheese Chips and serve immediately.
Enjoy this delicious tortilla shrimp salad Mexican recipe!