Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Blanch the shrimp just until white throughout, 3 minutes. Drain and chill the shrimp in the ice water, then drain again and pat dry. Transfer the shrimp to a large bowl. Add the romaine, tomatoes, cucumber, cilantro, avocado and tortilla chips.
In a small bowl, whisk the sour cream with the mayonnaise, lime juice and lime zest and season with salt and pepper. Pour the dressing over the salad and gently toss to coat. Serve right away.
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|Serving Size: 1 Serving (1842g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 796 (45%)|
|Amt Per Serving||% DV|
|Total Fat 88.5g||118 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 29.8g|
|Polyunsanturated Fat 21.6g|
|Cholesterol 719.1mg||221 %|
|Sodium 1685.1mg||58 %|
|Potassium 4228.9mg||111 %|
|Total Carbohydrate 139.1g||41 %|
|Dietary Fiber 32.5g||130 %|
|Sugars, other 106.6g|
|Protein 116.5g||166 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1764
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