Recipe

Margarita Shrimp Salad Recipe

	Cherylannxo / All my dishes 1 year, 4 months ago This salad has the flavors of a margarita - tequila, orange and lime - are blended in a tossed salad with shrimp Prep:30m Cook:3m Servings:4	Cherylannxo
	mexican salad dressing

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Ingredients

1 lb. medium shrimp (30-40 count) peeled and deveined

1/4 cup tequila

2 tsp. freshly grated orange zest

1 tsp. freshly grated lime zest

1/2 tsp. salt

1/4 cup thinly slivered red onion

-----Creamy Lime-Chile Dressing (recipe below)

4 cups torn romaine lettuce

2 medium endives, cored and torn into pieces

1 orange, peeled and cut into segments

2 ripe Hass avocados, peeled, pitted and cut into 1/2" cubes.

1 Tbsp. lime juice

1 Tbsp. extra-virgin olive oil

Lime wedges

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-----Creamy Lime-Chile Dressing:

1/2 cup sour cream

1/4 cup lime juice

2 tsp. minced seeded jalapeno pepper

1 tsp. chili powder

1 tsp. sugar

1/4 tsp. salt

Directions

--Tip: To juice a lime: A lime at room temperature gives the most juice (1 1/2-2 tablespoons). Before juicing, roll the lime on the counter, pressing down with with your hand. If that recipe calls for both zest and juice, grate the zest before squeezing the juice.

--To segment an orange: After zesting, use a small sharp knife to remove any remaining peel and all the bitter white pith. To make attractive segments, work over a bowl to catch the juice and slice between each segment and its surrounding membrane.

Toss shrimp, tequila, orange zest, lime zest, and salt in a medium bowl.

Cover and marinate in the refrigerator for 10 minutes, stirring occasionally. Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.

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-----Meanwhile, make Creamy Lime-Chile Dressing:

Whisk all ingredients together in a small bowl

--Make ahead tip:

Cover and refrigerate for up to 2 days.

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Toss romaine, endive, orange segments, and the drained onion in a large bowl.

Add the dressing and toss to coat.

Divide among 4 plates.

Toss avocados with lime juice and divide among the plates.

Drain the shrimp, reserving the marinade.

Heat oil in a large skillet over medium-high heat.

Add the shrimp and saute until pink and firm. 2-3 minutes.

Divide among the salads.

Add the reserved marinade to the pan and bring to a boil, stirring; spoon over shrimp.

Serve with lime wedges for squeezing.

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Comments

krumkake 1 year, 4 months ago said:
OH my goodness, that sounds sooooo good - thank you for sharing this one...I love cold salads in the summer, and especially when combined with shrimp - the citrus makes it sound so refreshing. Thanks!

laurakaay 1 year, 4 months ago said:
Holy moley! How'd I miss this one?! Awesome salad, I can taste it now, tartness from the lime, sweetness of that orange and the heat from the jalepeno and you even have avacadoes in it, my favorite!!! Just let me grab my fork and I'll be right over! -Laura ;D

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