Simple Shrimp Avo Salad

(from my friend, Mo, from her recipe from RealSimple)

About 6 corn tortillas
olive oil
salt and pepper
about a pound of large shrimp (the recipe called for 1 1/2, but 1 pound was more than enough for me and the kids),        
  peeled and deveined
1/2 tsp. cumin (or more, we love cumin)
2 romaine hearts, sliced thin
1/4 of a red cabbage, sliced thin
2 tbls. fresh orange juice
2 tbls. fresh lime juice
avocado
roasted pumpkin seeds


First make some baked tortilla strips in the oven.  Preheat oven to 400 and place about 6 corn torillas, sliced about 1/2 in. strips on a  baking sheet.  Toss about a tbls. of olive oil and a little salt with them then bake them until crispy, about 10 minutes.

Then toss your prepared shrimp with the cumin and some salt and pepper.  With about 1 tbls. of olive oil in a saute or frying pan on medium high heat, cook the shrimp about 2 minutes on each side until they look done.

Make the dressing with the orange juice, lime juice and about 1/4 cup olive oil (I comletely eye-balled this part so I have no idea what the measurements were, this is just my best guess).  Salt it a little and mix it up!

Then throw all your ingredients in a bowl and toss if you wish or if you're weird like me and feel the need to "plate" each person's meal, I layered it in pasta bowls starting with romaine and cabbage, followed by avacado, shrimp, a drizzle of dressing, tortilla strips and topped it off with pumpkin seeds.