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Margarita Shrimp Salad

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.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Leslie in Texas
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@Leslie in Texas
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"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."
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  1. 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.
    Reply
  2. Gadget_Queen
    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!).
    Reply
  3. 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.
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