Shrimp with Cilantro Mojo on Tortilla Crisps

Serves 6 (These would have been VERY small servings! I would say this would serve four, as long as you serve something hearty on the side.)

4 medium corn tortillas, each cut into 6 triangles
cooking spray
1 tsp salt, divided
1/3 cup orange juice
1/4 cup fresh lime juice
1/4 cup fat-free chicken broth
3 garlic cloves, minced
4 tsp olive oil, divided
1 tsp sugar
1 tsp dried oregano
1/4 cup fresh cilantro, chopped
1 pound large shrimp, peeled & deveined (about 24)

1. Preheat the oven to 350°F. Arrange tortilla triangles on a jelly-roll pan in a single layer. Lightly coat the tortillas with nonstick spray and sprinkle with 1/4 tsp of the salt. Bake until tortillas are crisp and lightly browned around the edges, about 6–7 minutes; set aside.

2. Combine the orange juice, lime juice, chicken broth, garlic, 3 tsp of the oil, the sugar, 1/2 tsp of the remaining salt, and the oregano in a small saucepan. Bring the mixture to a boil, reduce the heat, and simmer 5 minutes. Remove from the heat, stir in the cilantro, and cool 5 minutes.

3. Reserve 1/4 cup of the mojo and set aside. Pour the remaining mojo into a medium bowl and add the shrimp, tossing well to coat. Let the shrimp marinate 15 minutes.
Drain the shrimp, season with the remaining 1/4 tsp salt, and discard the marinade. Heat a large nonstick skillet over medium-high heat. Swirl in the remaining 1 tsp oil then add the shrimp. Cook until opaque in the center, about 2–3 minutes per side; remove from the heat. Arrange each shrimp on a tortilla crisp and drizzle with the reserved mojo sauce.

Served with pineapple & cilantro rice. (Chop up some pineapple, brown it in a tiny bit of butter. Add pineapple and cilantro to cooked rice.)

Results: This was very good, but it was a lot of work! The serving sizes were weird. Four pieces of shrimp? Hardly! The mojo sauce was very good, but really, I think grilled shrimp would have been just as good, and definitely easier to make.

Recipe from Weight Watchers