Margarita Shrimp Salad
Instructions:
- Here, shrimp are steeped in a margarita-style marinade, then quickly cooked and served on a summery, composed green salad with avocado, orange, and red onion. Makes 6 servings
- 1â„4 cup tequila
- 2 teaspoons fi nely grated orange zest
- 1 teaspoon fi nely grated lime zest
- 1â„2 teaspoon salt
- 11â„2 pounds medium shrimp (about 35 per pound), peeled and deveined
- 1â„4 cup homemade mayonnaise or purchased mayonnaise (regular, lowfat, or fat-free)
- 1â„4 cup sour cream (regular, low-fat, or fatfree)
- 1â„4 cup lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 1 tablespoon canola oil
- 6 cups mixed salad greens
- 1 ripe Hass avocado, peeled, pitted, and cut into 1â„2-inch cubes
- 1 small red onion, thinly sliced into rings
- 1 orange, peeled and cut into segments
- 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.
- Meanwhile, whisk the mayonnaise, sour cream, lime juice, chili powder, cumin, and sugar in a small bowl; set aside.
- 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 fi rm, about 3 minutes. Transfer the shrimp to a small bowl.
- 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 fi re, quickly cover the skillet and set it off the heat until the fi re stops, about 20 seconds. Boil until reduced to a glaze, pour over the shrimp, and stir well.
- 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.