Ingredients
5tbspSkinny Creamy Caesar Dressing,divided
1tbspunsalted butter
1tspextra-virgin olive oil
2clovesgarlic,minced
1lbjumbo shrimp,peeled and deveined, tails removed
¼tspkosher salt
black pepper,freshly ground, to taste
pinchred pepper flakes
½lemon,juiced
2tbspItalian parsley,fresh chopped
8cornTortillas
8romaine lettuce leaves,thinly sliced
2½tbspParmesan cheese,freshly grated
2scallions,chopped
⅓cupparmesan cheese,freshly grated
1lemon,juiced
1clovesmall garlic
½tbspdijon mustard
2anchovy filets
1tbspextra-virgin olive oil
5tbspGreek yogurt,0% fat
⅛tspkosher salt
black pepper,freshly ground, to taste
Preparation
In a small blender or food processor, combine dressing ingredients.
Process until smooth, adding a little water, if necessary, for thinner consistency. Set aside.
Add butter and oil to a large skillet over medium heat. When butter is melted, add garlic and sauté 30 seconds.
Add shrimp and season with 1/8 teaspoon salt and pepper.
Cook 2 minutes, flip, then add another 1/8 teaspoon salt and pepper.
Cook an additional 2 minutes or until shrimp are opaque and cooked through.
Remove from heat and add red pepper, lemon juice, and parsley. Toss to evenly coat.
Meanwhile, heat tortillas according to package directions.
In a medium bowl, toss lettuce with 2 tablespoons Caesar dressing.
Divide tortillas and shrimp evenly among 4 plates.
Spoon pan sauce over shrimp, top each with freshly grated parmesan, scallions, and Caesar slaw.
Divide remaining 3 tablespoons of dressing evenly over tacos.
