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Shrimp and Avocado Salad With Crispy Tortillas
- 6 corn tortillas, sliced into strips
- 5 tablespoons olive oil
- 1 1/2 pounds kosher salt and black pepper
- 1/2 teaspoon peeled and deveined large shrimp
- 2 tablespoons ground cumin
- 2 tablespoons fresh orange juice
- 2 fresh lime juice
- 1/4 romaine hearts, thinly sliced (about 5 cups)
- 1 small cabbage, thinly sliced (about 3 cups)
- 1/4 cup avocado, sliced
Directions:View on Real Simple
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