Sunday Supper - Caesar Salad with Spicy Shrimp

I just purchased Martha Stewart's Everyday Food Light and have been waiting for February so I can try this salad. (I wasn't eating cheese in January.) It came out really well so expect more recipes from here in the following weeks.

This salad swaps buttery croutons for homemade tortilla chips and uses light mayo thinned with water to reduce calories and fat but not texture or flavor. The lime offers a fresh take on the dressing - I've always used lemon in the past.

1. Preheat your oven to 375. Spread 1 tsp vegetable oil on both sides of 4 tortillas. Season with salt, pepper, and 1/2 tsp chili powder. Bake for
5 minutes, flip then bake for 5 more minutes. Let cool, then break into pieces.


2. Mix 1 lb raw shrimp with 1 tsp oil and season with salt, pepper, and 1 tsp chili powder. Spread on baking sheet and bake until cooked through, about 4 to 5 minutes.


3. For the dressing whisk together 1/3 cup light mayo, the juice of two limes, 2 tbs Parmesan cheese, and 4 anchovy fillets, rinsed and minced. Add water by the tablespoon until you get the dressing to your desired consistency. Season with salt and pepper.


4. Portion off into separate containers. The recipe says it serves 4 but I got 5 servings out of it.