Margarita Shrimp Salad

Prep Time: 0 Minutes

Cook Time: 20 Minutes

Ready In: 20 Minutes

Servings: 4

This recipe came from the Madison Estate in Plano, Texas in 1994.

Ingredients:

2 tablespoons chopped cilantro

2 cloves garlic minced

1 serrano pepper stemmed seeded and finely diced

1 pasilla pepper stemmed seeded and finely diced

1/3 cup tequila

2 tablespoons orange liqueur

1/4 cup freshly squeezed lime juice

1 teaspoon cumin seeds toasted

20 small shrimp deveined and peeled

1/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

salad

4 corn tortillas julienned

vegetable oil for frying tortillas

1 teaspoon ancho chili powder

2 roma tomatoes cored seeded and diced

1 yellow bell pepper cored seeded and diced

6 cups torn romaine lettuce washed and dried

Directions:

1. Combine cilantro, garlic, peppers, orange liqueur, lime juice and cumin seed in a bowl.
2. Add shrimp then turn to coat and refrigerate at least 1 hour.
3. Drain shrimp and reserve marinade.
4. In small saucepan over high heat bring reserved marinade to a boil.
5. Reduce heat to medium and simmer until reduced by half.
6. Remove from heat then transfer to a bowl and let cool.
7. Whisk in olive oil and season with salt and pepper then set aside.
8. Grill or broil shrimp 1 minutes per side then keep warm.
9. Fill a small skillet with oil to a depth of 1” and place over medium heat.
10. When oil is about 375 fry tortilla strips in batches until light brown and crisp.
11. Drain on paper towels then sprinkle with chili powder while still warm.
12. In large bowl mix together tomato, bell pepper and lettuce.
13. Toss with marinade oil dressing and divide among 4 large plates or shallow bowls.
14. Top salad with grilled shrimp and fried tortilla strips then serve immediately.

By RecipeOfHealth.com