Instructions: To make filling, combine shrimp, red and jalapeno peppers, corn, cilantro, chives, onion, garlic, cumin, cayenne and cheese.

Arrange 3 tortillas on a baking sheet and top with half the filling. Place a second tortilla on each and spread with rest of filling. Top with the 3 remaining tortillas. Just before serving, bake the tortilla "cakes"

in a 400-degree oven for 10 to 15 minutes or until crisp and brown.

To make salad, place greens in a large bowl. Whisk together oil, vinegar, cilantro, basil, salt and pepper.

Just before serving, pour dressing over greens and toss. Divide greens among 6 serving plates. Cut each tortilla cake into 8 wedges using sharpest kitchen knife. Place 4 wedges on top of each salad.

Serves 6

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