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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 4 |
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This salad has the flavors of a margarita - tequila, orange and lime - are blended in a tossed salad with shrimp Ingredients:
1 lb. medium shrimp (30-40 count) peeled and deveined |
1/4 cup tequila |
2 tsp. freshly grated orange zest |
1 tsp. freshly grated lime zest |
1/2 tsp. salt |
1/4 cup thinly slivered red onion |
-----creamy lime-chile dressing (recipe below) |
4 cups torn romaine lettuce |
2 medium endives, cored and torn into pieces |
1 orange, peeled and cut into segments |
2 ripe hass avocados, peeled, pitted and cut into 1/2 cubes. |
1 tbsp. lime juice |
1 tbsp. extra-virgin olive oil |
lime wedges |
-----creamy lime-chile dressing |
1/2 cup sour cream |
1/4 cup lime juice |
2 tsp. minced seeded jalapeno pepper |
1 tsp. chili powder |
1 tsp. sugar |
1/4 tsp. salt |
Directions:
1. -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.
2. -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.
3. Toss shrimp, tequila, orange zest, lime zest, and salt in a medium bowl.
4. 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.
5. -
6. -Meanwhile, make Creamy Lime-Chile Dressing:
7. Whisk all ingredients together in a small bowl
8. -Make ahead tip:
9. Cover and refrigerate for up to 2 days.
10. -
11. Toss romaine, endive, orange segments, and the drained onion in a large bowl.
12. Add the dressing and toss to coat.
13. Divide among 4 plates.
14. Toss avocados with lime juice and divide among the plates.
15. Drain the shrimp, reserving the marinade.
16. Heat oil in a large skillet over medium-high heat.
17. Add the shrimp and saute until pink and firm. 2-3 minutes.
18. Divide among the salads.
19. Add the reserved marinade to the pan and bring to a boil, stirring; spoon over shrimp.
20. Serve with lime wedges for squeezing.
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