Recipe by Leslie in Texas
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.
Top Review by Merlot
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.
- 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
Directions See How It's Made
- 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.