Shrimp with Cilantro Mojo on Tortilla Crisps 4 6 corn tortillas, each cut into 6 triangles 1 tsp salt 1/3 c orange juice ¼ c fresh lime juice ¼ c fat-free chicken broth 3 garlic cloves, minced 4 tsps olive oil 1 tsp sugar 1 tsp dried oregano ¼ c chopped fresh cilantro 1 pound (about 24) large shrimp, peeled and deveined Preheat oven to 350 arrange tortilla triangle on jelly-roll pan in single layer and lightly coat with nonstick spray and ¼ tsp salt. Bake until crispy and lightly browned (6-7 mins) Combine OJ, lime juice, chicken broth, garlic, 3 tsp olive oil, sugar ½ tsp of remaining salt and oregano in small saucepan. Bring to a boil, reduce heat and simmer 5 mins. Remove from heat and stir in cilantro, cool for 5 mins. Reserve ¼ of this mixture (mojo) and set aside. Pour the remaining mojo into a med. Bowl and add the shrimp, tossing to coat. Let marinate 15 mins. Drain the shrimp, season with remaining ¼ tsp salt and discard marinade. Heat a large skillet over med-high heat. Swirl in the remaining 1 tsp oil and then add shrimp. Cook until opaque, about 2-3 mins per side; remove from heat. Arrange each shrimp on a tortilla crisp and drizzle with reserved mojo. Per serving 4 tortilla crisps 119 cal, 3 g fat. 9 g carb, 1 g fiber, 14 g protein PTS: 2 Best of WW Magazine Cookbook
