Instructions: To make the vinaigrette: Combine vinegars, lemon juice and salt in small jar. Shake until salt is dissolved. Add oil, garlic and pepper. Shake well. (Can be made two days ahead and refrigerated.) Before using, let come to room temperature and shake vigorously. (Makes 3/4 cup)

Put shrimp in resealable plastic bag with 2 tablespoons well-stirred Vinaigrette. Make sure Vinaigrette evenly coats shrimp. (Can be cooked immediately or marinated up to 4 hours, refrigerated.)

Heat large nonstick skillet over medium-high heat. Add shrimp and Vinaigrette. Season lightly with salt and pepper. Stir-fry until opaque, about 2 to 3 minutes. Remove from heat.

Toss lettuce with remaining well-stirred Vinaigrette. Add 3/4 cup cheese. Toss well. Taste and season with salt and pepper, if desired.

Divide among four dinner plates. Garnish each plate with 2 anchovies (if using), sprinkle on remaining cheese. Top each with 5 shrimp and drizzle remaining tablespoon Vinaigrette over shrimp, dividing evenly. Tuck 5 chips into each salad and garnish with lemon wedges. Serve immediately.

This recipe yields 4 servings.

Comments: If you prefer a little more heat in your salad, add some minced seeded jalapeno to taste.

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