Instructions: In a 12-quart pot, combine water, lemon, bay leaves, shrimp boil, and salt. Bring to the boil and simmer for ten minutes before adding the shrimp. Return to the boil, reduce the heat and simmer for 3 to 4 minutes. Turn the heat off, add the ice to the pot and allow the shrimp to cool in the pot completely. Drain the shrimp and discard the liquid. Peel and shell the shrimp and refrigerate until needed.

Combine the sour cream and mayonnaise in the bowl of a food processor. Add the anchovy, cumin, garlic, jalapeno. Pulse to puree and finely chop the solid ingredients. Add the parsley, chives, cilantro, and lime juice and pulse 1 to 2 minutes more. Remove and refrigerate.

Peel and slice the avocado and mango and cut into wedges. Toast the tortilla with the olive oil in a cast-iron skillet. Shred the lettuce into a julienne. Place the shrimp into a mixing bowl. Dress with the Green Goddess Dressing and toss well. Place 2 tortilla on each plate and mound up a portion of lettuce on each. Top with the shrimp salad and finish with wedges of mango and avocado.

This recipe yields 6 servings.

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