Prep 30 mins
Cook 15 mins
This is one of our favorite summer salads- it makes a lovely "light" dinner meal and you don't have to heat up the kitchen! I've also used a combination of red, green and yellow bell peppers to add more color to the salad. Prep time does not include marinating time. Originally from "Savor the Southwest" cookbook.
- 2 tablespoons chopped fresh cilantro
- 2 garlic cloves, minced
- 1 serrano chili, stemmed, seeded, and finely diced
- 1⁄3 cup tequila
- 2 tablespoons triple sec or 2 tablespoons Grand Marnier
- 1⁄4 cup freshly squeezed lime juice
- 1 teaspoon ground cumin
- 1 lb large shrimp, peeled and deveined (16-20 count per pound)
- 1⁄4 cup olive oil
- salt & freshly ground black pepper, to taste
- vegetable oil, for frying tortillas
- 4 (6 inch) corn tortillas, cut into julienne
- 1 teaspoon chili powder
- 1 tomatoes, cored, seeded, and diced
- 1 yellow bell pepper, cored, seeded, and diced
- 6 cups torn romaine lettuce leaves, washed and thoroughly dried
- Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
- Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
- Drain the shrimp and reserve the marinade.
- In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
- Remove from heat, transfer to a small bowl, and cool.
- Whisk in the olive oil and season to taste with salt and pepper; set aside.
- Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
- Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
- Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
- When oil is about 375°, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
- Sprinkle with chili powder while still warm.
- In a large bowl, mix together the tomato, bell pepper and lettuce.
- Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
- Top with the grilled shrimp and tortilla strips and serve immediately.
You did it again, Leslie in Texas...ANOTHER excellent recipe. This shrimp salad is awesome. The marinade is a perfect combination of flavors for the shrimp that goes beautifuly with the rest of the salad ingredients. The tortilla strips add a nice texture. This is a winner and I can't wait to make it again. Thanks for sharing, Leslie in Texas.
A wonderful light entree. Next time I'll leave out the cilantro (we're not big fans) and add a couple more chilis (we like it spicy!).