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Ten-Spice Barbecue Shrimp Cocktail with Roasted Corn-Jicama Salsa and Crispy Tortilla Strips
Ingredients
  • TEN SPICE BARBEQUE MIX AND SHRIMP
  • 1 ½ t red chili peppers
  • 1 t salt
  • ½ t granulated garlic
  • ½ t granulated onion
  • ½ t dried thyme
  • ½ t black pepper
  • 1 ½ t ground coriander
  • ⅛ t t cayenne
  • 1 T ground cumin
  • 1 T paprika
  • 12 jumbo shrimp
  • ¼ c olive oil
  • CILANTRO-LIME DRESSING
  • ¼ c apple cider vinegar
  • ¼ c fresh lime juice
  • ¼ c chopped fresh cilantro leaves
  • 1 t honey
  • 2 t kosher salt
  • 1 t ground black pepper
  • 1 ½ c olive oil
  •  
  • 3 T olive oil
  • 1 romaine heart, cut in half lengthwise, washed and dried
  • 4 T sour cream
  • Crispy tortilla strips (store bought)
  • ¼ c fresh cilantro wedges
  • 1 lime cut into wedges
Note: Ingredients may have been altered from the original.
Steps
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