Margarita Shrimp Salad

Total Time: 33 mins Preparation Time: 30 mins Cook Time: 3 mins

Ingredients

• 1 lb medium shrimp, peeled and deveined (30-40 per pound)
• 1/4 cup tequila
• 2 teaspoons orange zest, freshly grated
• 1 teaspoon lime zest, freshly grated
• 1/2 teaspoon salt
• 1/4 cup red onion, thinly slivered
• 4 cups romaine lettuce, torn into pieces
• 2 medium endives, cored and torn into pieces (2 cups)
• 1 orange, peeled and cut into segments
• 2 ripe hass avocadoes, peeled, pitted and cut into 1/2-inch cubes
• 1 tablespoon lime juice
• 1 tablespoon extra virgin olive oil
• lime wedge
• 6 tablespoons sour cream
• 3 tablespoons lime juice
• 2 teaspoons jalapeno peppers, seeded and minced
• 1 teaspoon chili powder
• 1 teaspoon sugar
• 1/4 teaspoon salt

Recipe

• 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.
• 2 place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.
• 3 meanwhile, make creamy lime-chile dressing by whisking all dressing ingredients together.
• 4 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.
• 5 drain the shrimp, reserving the marinade. heat oil in a large skillet over medium-high heat. add the shrimp and sauté until pink and firm, 2 to 3 minutes. divide among the salads.
• 6 add the reserved marinade to the pan and bring to a boil, stirring; then spoon over shrimp.
• 7 serve with lime wedges for squeezing.
• 8 note: dressing will keep covered and refrigerated for up to 2 weeks - also great as a caesar salad dressing on romaine with croutons and parmesan shavings.