DRESSING INGREDIENTS:
1 large egg
2 anchovies (or 1 t anchovy paste)
1 clove garlic, minced
I canned chipotle chili en adobo, minced (or to taste)
2 t white wine vinegar
2 T lime juice plus zest of 1 lime
¼ C cojita cheese
1/3 C olive oil
Salt and freshly ground black pepper
1 T cilantro, minced
SALAD INGREDIENTS:
2 medium romaine lettuce hearts, washed, dried and torn into pieces
3 slices bacon
1 # shrimp (16-20 count) peeled and deveined
1 C fried pork rinds coarsely broken
Additional cojita for serving
METHOD:
Prepare dressing. Soft boil the egg for 6 ½ minutes, then run under cold water and peel. Place in the food processor with the garlic, anchovies, chipotle, vinegar, lime zest and juice, and cojita. Blend to combine. With machine running, slowly drizzle in the olive oil until dressing is thick and creamy. Season with salt, pepper and cilantro. Set aside.
Prepare salad. Cook bacon in a skillet over medium heat until cooked through and very crisp. Remove from pan, drain and chop into ¼” pieces. Pour off all but 2 T of bacon grease.
Toss shrimp with bit of salt and pepper.
Heat the skillet and reserved bacon grease over medium high heat. Add shrimp in a single layer and cook until pink on both sides. Return bacon to the pan and heat through. When everything is hot and sizzling nicely pour over chopped romaine and toss well. Serve salad drizzled with 2 T of dressing, pork rinds and additional cojita.
Serves 2
