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Margarita Shrimp Salad

Source of Recipe


From "The Ultimate Cook Book" by Bruce Weinstein



List of Ingredients



• ¼ cup tequila
  
• 2 tsp finely grated orange zest
  
• 1 tsp finely grated lime zest
  
• ½ tsp salt
  
• 1½ pounds medium shrimp (about 35 per pound), peeled and deveined
  
• ¼ cup mayonnaise
  
• ¼ cup sour cream
  
• ¼ cup lime juice
  
• 2 tsp chili powder
  
• 1 tsp ground cumin
  
• 1 tsp sugar
  
• 1 Tbsp canola oil
  
• 6 cups mixed salad greens
  
• 1 ripe Hass avocado, peeled, pitted, and cut into ½-inch cubes
  
• 1 small red onion, thinly sliced into rings
  
• 1 orange, peeled and cut into segments
  






Instructions



1. Whisk the tequila, orange zest, lime zest, and salt in a large bowl. Add the shrimp, toss well, cover, and refrigerate for 1 hour, stirring occasionally.
   
   
2. Meanwhile, whisk the mayonnaise, sour cream, lime juice, chili powder, cumin, and sugar in a small bowl; set aside.
   
   
3. Drain the shrimp, reserving the marinade. Heat a large skillet over medium heat. Swirl in the canola oil, then add the shrimp and cook, stirring constantly, until pink and firm, about 3 minutes. Transfer the shrimp to a small bowl.
   
   
4. Take the skillet off the heat and pour in the reserved marinade. Set the skillet back over the heat and bring to a boil. Should the alcohol catch fire, quickly cover the skillet and set it off the heat until the fire stops, about 20 seconds. Boil until reduced to a glaze, pour over the shrimp, and stir well.
   
   
5. Divide the salad greens among six plates. Top with the avocado, red onion, and orange. Spoon the shrimp and any glaze onto the salads. Dot the mayonnaise dressing onto the salad before serving.
   
   Makes 6 servings