2/3 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon chopped fresh parsley
1 teaspoon minced shallots
1 teaspoon minced onion
1 teaspoon salt
1 teaspoon isolated lemon zest
5 jalapeno pepper, seeded and minced
8 ounces whole shrimp, peeled and deveined
8 ounces sliced almonds
1/2 lemon, juiced
1/8 teaspoon garlic powder
1/4 teaspoon dried oregano
1 (12 ounce) package spirals cheese
In a medium bowl, mix sour cream, Worcestershire sauce, garlic, parsley, shallots, onion, salt, lemon zest, garlic powder, oregano, shrimp, almonds and lemon juice.
Meanwhile, preheat oven to 325 degrees F (165 degrees C). Bake salad in preheated oven until lightly browned, about 5 minutes per side. Transfer salad to a roasting dish. Transfer salad to roasting dish. While salad is roasting, pot ribs until no longer pink.
Remove rack from oven and remove ribs and cut each one into thick strips. Slice ribs and crisp skins off. Slice thin strips in half horizontally and place 1/2 inch apart onto the bottom of 2 foil baking pans. Arrange ribs and skin side down on pans, cut side up.
Bake 10 minutes in the preheated oven, basting once every 6 minutes or until skin is golden brown. Cool foil on racks. Build serving and cutting mixture in tester pans.