Light, flavorful and simple to make, this Southwestern-inspired recipe makes an ideal weeknight dinner. The shrimp get a nice kick from Spicely Organics' Shrimps Crab Grill and Broil Seasoning, and the crisp romaine balances the meal out nicely. Add avocado, sour cream and/or pico de gallo to take your meal to the next level.

Prep Time: 10 minutes

Total Cook Time: 30 minutes

Serves: 4

Ingredients

• 1 tsp olive oil, plus additional for frying
• 4 corn tortillas
• 1 lb peeled and deveined shrimp
• 1/2 tbsp Organic Shrimp Crab Grill and Broil Seasoning
• 4 cups shredded romaine
• 2 tsp fresh lime juice
• 1/4 cup sliced jalapeño
• 1/4 cup cilantro leaves
• Lime wedges, for serving 

Directions

1. In a medium skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over medium-high heat until lightly golden on both sides.
2. Drain on paper towels and sprinkle lightly with salt.
3. Toss shrimp with 1 teaspoon of oil and Organic Shrimp Crab Grill and Broil. Add to a preheated pan and grill over medium high heat until cooked through (about 4 minutes), turning once.
4. In a medium bowl, toss the romaine, jalapeño and lime juice.
5. Set the tortillas on plates and top with romaine mixture and grilled shrimp.
6. Top with cilantro and serve with lime wedges.