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The flavors of a margarita - tequila, orange and lime - are blended in a tossed salad of fresh shrimp, diced avocado and sliced red onion, spiked with a creamy, spicy sour cream dressing.
- 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
Creamy Lime-Chile Dressing
- 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
- 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.
- Meanwhile, make Creamy Lime-Chile Dressing by whisking all dressing ingredients together.
- 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.
- 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.
- Add the reserved marinade to the pan and bring to a boil, stirring; then spoon over shrimp.
- Serve with lime wedges for squeezing.
- 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.