INGREDIENTS
4 scallions , chopped 1 / 2 c . chopped cilantro , plus more for garnish 1 c . plain yogurt 1 / 2 c . mayonnaise 1 garlic clove , chopped 1 / 4 c . red wine vinegar 2 tbsp . fresh lime juice kosher salt Freshly ground black pepper extra-virgin olive oil 4 corn tortillas , cut into thin strips 1 1 / 2 lb . medium shrimp , peeled and deveined , tails removed 1 c . shredded red cabbage 2 romaine hearts , finely chopped 2 avocados , pitted and sliced 1 / 2 tsp . crushed red pepper flakes
DIRECTIONS
1 . In the bowl of a food processor add 2 chopped scallions , cilantro , yogurt , mayonnaise , garlic , vinegar , lime juice , 1 / 2 teaspoon salt , and 1 / 4 teaspoon black pepper ; pulse until combined . Transfer to a small bowl and refrigerate until serving .
2 . In a small skillet heat 2 tablespoons olive oil over medium-high heat . Add tortilla strips in batches and shallow fry until golden brown . Transfer to a plate lined with paper towels . Fry remaining tortilla strips , adding more oil as needed . heat ; oil the grill grate . In a medi um mixing bowl , season shrimp with salt and pepper ; drizzle with olive oil and massage . When gril pan is hot place shrimp in a even single layer . Cook for 2 minutes o each side and transfer to plate .
4 . Mix red cabbage and romaine together . Divide greens , avocado tortilla strips and shrimp into 4 large bowls . Drizzle with cilantro yogurt dressing and sprinkle wit remaining scallions and crushed red pepper flakes .
3 . Heat a grill or a grill pan over high