Margarita Shrimp Salad
From cherylannxo 15 years agoIngredients
- 1 lb. medium shrimp (30-40 count) peeled and deveined shopping list
- 1/4 cup tequila shopping list
- 2 tsp. freshly grated orange zest shopping list
- 1 tsp. freshly grated lime zest shopping list
- 1/2 tsp. salt shopping list
- 1/4 cup thinly slivered red onion shopping list
- -----Creamy Lime-Chile Dressing (recipe below) shopping list
- 4 cups torn romaine lettuce shopping list
- 2 medium endives, cored and torn into pieces shopping list
- 1 orange, peeled and cut into segments shopping list
- 2 ripe hass avocados, peeled, pitted and cut into 1/2" cubes. shopping list
- 1 Tbsp. lime juice shopping list
- 1 Tbsp. extra-virgin olive oil shopping list
- lime wedges shopping list
- ------------------------------- shopping list
- -----Creamy Lime-Chile Dressing: shopping list
- 1/2 cup sour cream shopping list
- 1/4 cup lime juice shopping list
- 2 tsp. minced seeded jalapeno pepper shopping list
- 1 tsp. chili powder shopping list
- 1 tsp. sugar shopping list
- 1/4 tsp. salt shopping list
How to make it
- --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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