Crunchy Lettuce Taco Salad with Shrimp

Name: Crunchy Lettuce Taco Salad with Shrimp
Ingredients: 1/3 cup salted pepitas (green pumpkin seeds); 3 tablespoons vegetable oil, plus more for frying; 2 8-inch flour tortillas, cut into 1/4-inch strips; Kosher salt and freshly ground pepper; 1/2 cup Mexican crema or sour cream; 1/2 cup grated Cotija cheese (about 2 ounces), plus more for topping; 1/2 cup fresh cilantro; Juice of 1 lime; 1 clove garlic; 2 romaine lettuce hearts, roughly chopped (about 10 cups); 1/2 cup pickled jalapenos with vegetables, drained and chopped; 20 cooked medium shrimp (about 12 ounces)