Shrimp Taco Salad

Directions

1. Heat broiler. Cut off 1/2 inch from top of poblano, then halve lengthwise. Remove seeds and membrane. Broil poblano skin side up, 10 to 12 minutes, until skin is evenly charred and bubbly. Wrap in foil and let cool 10 to 15 minutes; peel off skin and discard. Chop and set aside.

2. Meanwhile, toss shrimp with 1 tablespoon olive oil. Combine 3/4 teaspoon each ancho powder and cumin, the cinnamon and 1/2 teaspoon salt in cup. Rub shrimp with spice mixture; cover and refrigerate.

3. Line a baking sheet with paper towels. Combine remaining 1 teaspoon ancho powder, 1/2 teaspoon cumin and 1/4 teaspoon salt in cup. Heat corn oil in a large skillet over medium-high heat. With tongs, carefully add one third of tortilla strips to hot oil and cook, turning once, 2 to 3 minutes, until golden brown. Remove strips with tongs and spread onto paper towels; sprinkle with one third of spice mixture. Repeat process with remaining tortilla strips and spice mixture.

4. Combine jicama, tomatoes, poblano, onion, 2 tablespoons lime juice, 2 tablespoons olive oil, vinegar, 1/4 cup chopped cilantro and remaining 1/4 teaspoon salt in medium bowl.

5. Heat a large nonstick skillet over high heat 2 minutes. Add remaining 1 teaspoon olive oil and corn. Cook 3 to 5 minutes, stirring, until corn begins to brown on edges. Stir in garlic; cook 30 seconds. Transfer corn mixture to small bowl; stir in remaining 2 teaspoons lime juice and remaining cilantro.

6. Wipe out skillet with paper towel. Heat over high heat 2 minutes. Add half of shrimp; cook 1 minute per side or until opaque Transfer to plate. Repeat process with remaining shrimp.

7. Arrange lettuce on serving platter. Top lettuce with rows of corn mixture, shrimp, tomato-jicama mixture and tortilla strips. Makes 6 servings.