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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 1 |
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The flavors of a margarita - tequila, orange and lime - are blended in a tossed salad of fresh shrimp, diced avocado and sliced red onion, spiked with a creamy, spicy sour cream dressing. Ingredients:
1 lb medium shrimp, 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 |
4 cups romaine lettuce, torn into pieces |
2 medium endives, cored and torn into pieces (2 cups) |
1 orange, peeled and cut into segments |
2 ripe hass avocadoes, peeled, pitted and cut into 1/2-inch cubes |
1 tablespoon lime juice |
1 tablespoon extra virgin olive oil |
lime wedge |
6 tablespoons sour cream |
3 tablespoons lime juice |
2 teaspoons jalapeno peppers, seeded and minced |
1 teaspoon chili powder |
1 teaspoon sugar |
1/4 teaspoon salt |
Directions:
1. Toss shrimp, tequila, orange zest, lime zest and salt in a medium bowl. Cover and marinate in the refrigerator for 10 minutes, stirring occasionally.
2. Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.
3. Meanwhile, make Creamy Lime-Chile Dressing by whisking all dressing ingredients together.
4. 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.
5. 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.
6. Add the reserved marinade to the pan and bring to a boil, stirring; then spoon over shrimp.
7. Serve with lime wedges for squeezing.
8. Note: dressing will keep covered and refrigerated for up to 2 weeks - also great as a Caesar salad dressing on romaine with croutons and Parmesan shavings.
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