Preparation / Directions:
1. Preheat oven to 325F. Place tortilla wedges in single layer on 2 large baking sheets. Bake until crisp, turning once, about 30 minutes. Cook on sheets.
2. Spray small baking dish with oil spray. Add garlic, cover with foil. Bake until tender, about 30 minutes. Cool slightly, peel grlic and mash in small bowl.
3. Heat small skillet over medium heat, add cumin seeds; stir until fragrant about 1 minute. Grind in spice grinder or in mortar with pestle. Add to garlic.
4. Bring large pot of water to boil. Add shrimp and lime peel and cook until shrimp are opaque, about 3 minutes.
5. Drain, cool and coarsely chop. Transfer shrimp to bowl. Add lime juice, yogurt, chopped cilantro, chili and garlic mixture to shrimp. Season to taste with salt and pepper.
6. Spoon a top tortilla chips and serve.
Makes: 54 Tortilla wedges
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