Spicy Margarita Shrimp Salad |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Triple sec, tequila, chilie's,shrimp & cumin... This salad is truly a margarita centerpiece. It comes from my Best of Arizona Recipes , the Southwest Savor. Ingredients:
2 tablespoons cilantro |
2 garlic cloves (minced) |
2 jalapenos (seeded & finely diced) |
1/3 cup tequila |
2 tablespoons triple sec (or grand marnier) |
1/4 cup lime juice |
1 1/2 teaspoons cumin |
1 lb shrimp (peeled,deveined and slit open) |
1/4 cup olive oil |
1 tomato (cored,seeded & diced) |
1 small yellow pepper (cored,seeded and diced) |
6 cups romaine lettuce (torn) |
1 avocado (sliced) |
1 cup corn chips (optional) |
Directions:
1. Combine cilantro,garlic,chile,tequila,triple sec, lime juice and cumin in a non-reactive bowl; add shrimp, turn to coat and refrigerate for at least one hour.
2. Drain shrimp and reserve marinade.
3. In a small saucepan over high heat, bring reserved marinade to a boil,reduce heat to medium and simmer until reduced by half.
4. Remove from heat, transfer to a bowl, cool, whisk in olive oil & season with salt and pepper, set aside.
5. Prepare barbecue grill, (spray with non-stick) grill shrimp until just pink; about 1 minunte per side, keep warm.
6. In a large bowl, combine tomato,bell pepper and lettuce, toss with leftover/cooked marinade/dressing and divide among 4 large plates.
7. Top the salad with grilled shrimp and top with corn chips and avocado slices.
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