Recipe by LifeIsGood
The plantain chips really make this recipe. You can find them in some grocery stores or Latin markets. If you can't find them, substitute your favorite crouton. Aji amarillo is a yellow Peruvian pepper that you can find in cans in Latin markets. *This site didn't recognize the name as an ingredient - so in the ingredient list I had to write yellow pepper* Just a little bit of this chile gives the salad dressing a nice zing. If you can't find aji amarillo, the salad will still taste great.
Top Review by Andi of Longmeadow Farm
From one salad gal to another, this is **IT**! Oh, mamma ~ this is nothing to put together, so easy, you could do it in the middle of the nite. The dressing is simply the **BEST**. I did find Aji, (at our local Wegmans) and used this, as well as every other ingredient. The plantains DO make this, you would think that they would add that much, but the taste combination coupled with the salad, shrimp, dressing, and olives are outstanding. I didn't have black olives, so used green pimiento filled, but other then that, just stuck exactly to the whole recipe. I hope people try this, because it is top-notch! Thanks, LIG! Made for ZWT 7
- 1⁄2 cup mayonnaise (I use Hellmans. You can either use regular or low fat)
- 2 garlic cloves, finely minced, divided
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon anchovy paste
- 1⁄4 teaspoon yellow pepper, Aji Amarillo, seeded and chopped (or more to taste)
- 1⁄4 cilantro, leaves chopped
- 1 tablespoon olive oil
- 1 1⁄2 lbs medum shrimp, peeled and deveined (40-50 per pound)
- salt & freshly ground black pepper, to taste
- 12 cups romaine lettuce, torn (about one large head)
- 2 cups plantain chips
- 1⁄3 cup black olives, sliced
- 1⁄3 cup parmesan cheese, grated
Directions See How It's Made
- Put the mayo and 1 clove of garlic into a food processor or blender and process until smooth. While the processor is still running, add the vinegar, mustard, Worcestershire sauce, anchovy paste, aji amarillo and cilantro, then process until well blended. Transfer the dressing into a small bowl and cover with plastic wrap. Refrigerate until you're ready to serve.
- Heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook, stirring, utnil they are almost completely cooked, curled and opaque - about 2-3 minutes. Add the remaining garlic and cook, stirring often, until the shrimp are completely opaque and cooked through and the garlic is fragrant - about another 1-2 minutes. Turn off the heat, sprinkle with some salt and pepper, and set aside to cool slightly (so the shrimp won't wilt the greens).
- Place the lettuce in a large bowl. Add the dressing, toss to coat, and divide the greens among your plates. Sprinkle each serving with some plantain chips, olives and cheese. Top with the shrimp and serve immediately!