pepitas (hulled pumpkin seeds)
peeled and deveined large shrimp
1/4 to 1/2
kosher salt and black pepper
red wine vinegar
jalapeño pepper, finely chopped
clove garlic, finely chopped
small head romaine lettuce, leaves torn (6 cups)
small jicama or 1 Granny Smith apple, peeled and cut into matchsticks
small red onion, thinly sliced
crumbled Cotija, queso fresco, or Feta (2 ounces)
- Heat oven to 350° F. Spread the pepitas on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes.
- Heat grill to medium-high. In a medium bowl, toss the shrimp with the cayenne, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Grill until opaque throughout, 2 to 3 minutes per side.
- In a large bowl, combine the vinegar, Worcestershire, jalapeño, garlic, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and black pepper. Add the lettuce, jicama, onion, pepitas, and shrimp and toss to combine. Sprinkle with the Cotija.