Total Time
33mins
Prep 30 mins
Cook 3 mins

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.

Ingredients Nutrition

Directions

  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.