Margarita Shrimp Salad

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.