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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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this salad is gud for health..as well as tast nice. Ingredients:
1 pound medium shrimp (30-40 per pound), peeled and deveined |
1/4 cup tequila |
2 teaspoons freshly grated orange zest |
1 teaspoon freshly grated lime zest |
1/2 teaspoon salt |
1/4 cup thinly slivered red onion |
creamy lime-chile dressing (see recipe link above) |
4 cups torn romaine lettuce |
2 medium endives, cored and torn into pieces (2 cups) |
1 orange, peeled and cut into segments |
2 ripe hass avocados, peeled, pitted and cut into 1/2-inch cubes |
1 tablespoon lime juice (see tip) |
1 tablespoon extra-virgin olive oil |
lime wedges |
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. Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.
2. Meanwhile, make Creamy Lime-Chile Dressing.
3. 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.
4. Drain the shrimp, reserving the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and saut 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.
5. Tip: 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.
6. To segment an orange:
7. 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.
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