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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.
- 453.59 g medium shrimp, peeled and deveined (30-40 per pound)
- 59.14 ml tequila
- 9.85 ml orange zest, freshly grated
- 4.92 ml lime zest, freshly grated
- 2.46 ml salt
- 59.14 ml red onion, thinly slivered
- 946.36 ml 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
- 14.79 ml lime juice
- 14.79 ml extra virgin olive oil
- lime wedge
Creamy Lime-Chile Dressing
- 88.74 ml sour cream
- 44.37 ml lime juice
- 9.85 ml jalapeno peppers, seeded and minced
- 4.92 ml chili powder
- 4.92 ml sugar
- 1.23 ml 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.