This is a recipe that adds a meditterainian flare to a simple shrimp salad. Don’t forget to check out the recipe for the Creamy Lime Chilie Dressing that pairs with this dish.
When listing different types of food and drink that I love, both mararitas and shrimp salad usually find themselves somewhere on that list. So why wouldn’t I enjoy a recipe that combines the flavors of both.The flavors of a delicious margarita (orange, lime and tequilla) are blended in this tossed salad of tasty, fresh shrimp, sliced red onion and diced avocado. Add a spiked of creamy, spicy sour cream dressing and you are set! Believe me…you’ll thank me later!
What you’ll need:
1lb of medium shrimp, peeled and deveined
1/4 cup of tequila
2 tsp of orange zest (freshly grated)
1 tsp of lime zest (freshly grated)
1/2 teaspoon of salt
1/4 cup of red onion, thinly slivered
Creamy Lime Chile Dressing, (recipe linked)
4 cups of torn romaine lettuce
2 med endives, cored and torn into pieces (2 cups)
1 peeled orange, cut into segments
2 ripe avocados, peeled, pitted, cut into 1/2in cubes
1 Tbsp of lime juice
1 Tbsp of extra virgin olive oil
This recipe calls for:
Creamy Lime Chilie Dressing
First, toss you shrimp, orange and lime zest, tequila and salt in a med sized bowl. Then cover and let marinate in the fridge for 10mins, stirring the mixture occasionally. Now, place the onion in a small bowl. Cover it with cold water and ice. Let it stand for 10mins. While waiting make the Creamy Lime-Chile Dressing. Toss the romaine, orange segments, endive and the drained onion in large bowl. Add your dressing and toss it to coat. Then, toss the avocados with lime juice and divide them between the salads.
Drain your shrimp, but reserve the marinade. Now heat some oil in a large skillet over a med high heat. Add your shrimp and sauté them until they are pink and firm. (About 2 to 3 min) Divide the shrimp among your salads. Then add the reserved marinade to your pan and bring it to a boil. Spoon it over shrimp and serve with the lime wedges. Enjoy!