Happy Hump-Day! The mid-week slide to Friday begins: tomorrow is Thirsty Thursday: so liver alert to many.
Don’t forget to refill your propane tank to 20 lbs. at QuickFill Propane for only $11.92. Refill is always less expensive than exchange.
Todays YUM is
Chipotle’s got nothin’ on this taco bowl with creamy cilantro-yogurt dressing.
- Make dressing: In the bowl of a food processor add half the green onions, cilantro, yogurt, mayonnaise, garlic, vinegar and lime juice and season with salt and pepper. Pulse until combined, then transfer to a small bowl and refrigerate until serving.
- In a small skillet over medium-high heat, heat oil. 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 a grill or a grill pan over high heat; oil the grill grate. In a medium mixing bowl, season shrimp with salt and pepper, drizzle with olive oil and massage. When grill pan is hot place shrimp in a even single layer. Cook for 2 minutes on each side and transfer to plate.
- Mix red cabbage and romaine together. Divide greens, avocado, tortilla strips and shrimp into 4 large bowls. Drizzle with cilantro yogurt dressing and sprinkle with remaining green onions and red pepper flakes.