Margarita Shrimp Salad
This is a hearty healthy recipe, great appetizer or salads, can be used in many ways.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
medium, peeled and deveined, 30-40 per pound |
|
| ¼ | cup |
tequila
|
* |
| 2 | teaspoons |
orange zest
freshly grated |
|
| 1 | teaspoon |
lime zest
freshly grated |
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
red onion
thinly slivered |
|
| Creamy limechile dressing | |||
| 4 | cups |
romaine lettuce
torn |
*
|
| 2 | medium |
belgian endive
cored and torn into pieces (2 cups) |
*
|
| 1 | each |
oranges
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 |
limes
wedges |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
medium, peeled and deveined, 30-40 per pound |
|
| 59 | ml |
tequila
|
* |
| 1E+1 | ml |
orange zest
freshly grated |
|
| 5 | ml |
lime zest
freshly grated |
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
red onion
thinly slivered |
|
| Creamy limechile dressing: | |||
| 946 | ml |
romaine lettuce
torn |
*
|
| 2 | medium |
belgian endive
cored and torn into pieces (2 cups) |
*
|
| 1 | each |
oranges
peeled and cut into segments |
|
| 2 | each |
avocados
ripe Hass, peeled, pitted and cut into 1/2-inch cubes |
|
| 15 | ml |
lime juice
see Tip |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
limes
wedges |
*
|
Directions
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 (1½ to 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.
