Margarita Shrimp Salad

This is a hearty healthy recipe, great appetizer or salads, can be used in many ways.

30 minutes Prep: 10 minutes Cook: 20 minutes

322 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

1	pound	shrimp	medium, peeled and deveined, 30-40 per pound
1/4	cup	tequila
2	teaspoons	orange zest	freshly grated
1	teaspoon	lime zest	freshly grated
1/2	teaspoon	salt
1/4	cup	red onion	thinly slivered

Creamy limechile dressing:
4	cups	romaine lettuce	torn
2	medium	endive	cored and torn into pieces (2 cups)
1	each	orange	peeled and cut into segments
2	each	avocados	ripe Hass, peeled, pitted and cut into 1/2-inch cubes
1	tablespoon	lime juice	see Tip
1	tablespoon	olive oil, extra-virgin
1	x	lime	wedges

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.

Meanwhile, make Creamy Lime-Chile Dressing.

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 salads.

Drain the shrimp, reserving the marinade.

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

Add the shrimp and sauté until pink and firm, 2 to 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.

Tips: To juice a lime:

A lime at room temperature gives the most juice (11/2-2 tablespoons).

Before juicing, roll the lime on the counter, pressing down with your hand.

If the recipe calls for both zest and juice, grate the zest before squeezing the juice.

Serving Size 276g

Amount per Serving

Calories 322 53% of calories from fat