Margarita Shrimp Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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