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    Margarita Shrimp Salad


    Source of Recipe


    Eating Well-Spring-03


    List of Ingredients


    • 1 pound medium shrimp (about 30 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
    • 1/2 cup Creamy Lime-Chile Dressing (see recipe)
    • 4 cups washed, dried, and torn romaine lettuce
    • 2 medium endices, 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 fresh lime juice
    • 1 tablespoon olive oil
    • lime wedges


    Instructions


    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 onion in a large bowl. Add dressing and toss to coat. Divide among 4 plates. Toss avocado with lime juice and divide among the servings.
    4. Drain the shrimp, reserving the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and saute until pink and firm, 2 to 3 minutes. Divide among the salads. Add the reserved marinade to the skillet and bring to a boil, stirring; spoon over shrimp. Serve with lime wedges for squeezing.
    5. Servings: 4
    6. about 2 cups each: 413 cal, 23g fat, 181mg chol, 18g carb, 27g pro, 8g fiber, 636mg sod.
 

 

 

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