- 2 pounds thawed frozen deveined large shrimp (21- to 25-count), peeled and halved lengthwise
- 20 (5 inch) corn tortillas
- corn oil or vegetable oil, for brushing
- 2 ripe Hass avocados, halved and pitted
- 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
- 2 1/2 tablespoons distilled white vinegar
- 1 tablespoon chopped fresh mint
- 3/4 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 1 1/2 cups reduced-fat sour cream
- In a large saucepan, bring 4 quarts of water to a boil. Stir in the shrimp, turn off the heat and let stand until the shrimp are just firm, about 2 minutes. Drain the shrimp in a colander, and then cover with 2 cups of ice cubes to cool.
- Preheat the oven to 450 degrees F. Place 6 tortillas on each of 2 baking sheets (line with foil for easy cleanup). Brush both sides of the tortillas lightly with oil. Bake 6 to 9 minutes, until crisp and a shade darker. Transfer the tortillas to a rack to cool; repeat with the remaining tortillas.
- Cut the avocados into 1/2-inch dice and put in a large salad bowl. Add 2 tablespoons of the lime juice and the tomatoes and toss. Add the shrimp, cheese, edamame, corn and romaine; do not toss.
- Whisk the vinegar with the mint, the remaining 1 tablespoon of lime juice, the sugar, salt and pepper. Gradually whisk in the olive oil. Drizzle the dressing over the shrimp mixture, toss and season to taste.
- To serve, spread each tortilla with 1 tablespoon of sour cream and top with the shrimp mixture.