6 oz of small raw shrimp peeled deveined and tail off
1 small head of butter lettuce
1 cup of tortilla chips hand crushed in small pieces
2 tablespoons of olive oil
The grated peel and the juice of half a lemon
2 garlic cloves
In a closed jar mix oil, lemon peel, lemon juice and minced garlic and shake vigorously to emulsify.
Toss the shrimp in the oil mixture.
Heat a medium skillet on medium heat and cook the shrimp for about 4 minutes stirring at least once to allow both sides to color. Make sure not to overcook the shrimp as it would turn chewy and rubbery.