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Ingredients

• 2 pounds thawed frozen deveined large shrimp (21- to 25-count), peeled and halved lengthwise
• Twenty 5-inch corn tortillas
• Corn or vegetable oil, for brushing
• 2 ripe Hass avocados, halved
• 3 tablespoons fresh lime juice
• 4 ripe plum tomatoes, cut into 1/4-inch dice
• 8 ounces queso fresco (Mexican cheese) or mild feta cheese, crumbled
• 1 cup thawed frozen shelled edamame (soy beans), baby lima beans or fava beans
• 1 cup thawed frozen yellow corn
• 1 small head romaine, trimmed and thinly sliced crosswise
• 21/2 tablespoons distilled white vinegar
• 1 tablespoon finely chopped fresh mint
• 3/4 teaspoon sugar
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup extra-virgin olive oil
• About 11/2 cups reduced-fat sour cream

Description

Rachael Ray Magazine