Mexican Caesar Salad with Shrimp

Ingredients:

• 1/3 cup salted peeled pumpkin seeds
• 3 tbsp vegetable oil + extra for frying
• 2 wheat tortillas, 20 cm in diameter, cut into 0.5 cm wide strips.
• 0.5 cup sour cream
• 0.5 cup grated Cotija cheese (about 60 g) + extra for serving
• 0.5 cup fresh cilantro
• Juice of 1 lime
• 1 clove of garlic
• 2 romaine lettuce hearts, coarsely chopped (about 10 cups)
• 0.5 cup pickled jalapeno peppers with vegetables, drained and chopped
• 20 cooked medium shrimp (about 340 g)

Preparation:

1. In a dry medium skillet, toast the pumpkin seeds over medium-high heat, stirring occasionally, for 3 minutes. Transfer to a small bowl.
2. Heat 1/4 inch (0.5 cm) of vegetable oil in a skillet over medium-high heat. Working in batches, add the tortilla strips and fry, turning as needed, until golden brown, about 2 minutes. Transfer to a plate lined with paper towels; sprinkle with salt and black pepper. Let cool, then break each strip in half.

3. Prepare the dressing:

   
   In a food processor, combine the sour cream, Cotija cheese, 1/4 cup cilantro, 3 tablespoons vegetable oil, lime juice, and garlic; process until smooth, adding 1-2 tablespoons of water if the dressing is too thick. Season with salt and pepper to taste.
   
4. Pour the dressing into a large bowl; add the romaine lettuce, pickled jalapeños, pumpkin seeds, shrimp, the remaining 1/4 cup cilantro, and half of the tortilla strips. Season with salt and pepper and toss. Top each serving with the remaining tortilla strips and cheese.