Margarita Shrimp Salad
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. Don't shy away from avocados because they're high in calories - avocados are rich in good, heart-healthy fat, as well as vitamin E, folate, potassium and other important nutrients.
Prep Time:
30 mins
Total Time:
30 mins
Servings:
4 servings, about 2 cups each
Ingredients
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1 pound medium shrimp, (30-40 per pound), peeled and deveined
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1/4 cup tequila
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2 teaspoons freshly grated orange zest
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1 teaspoon freshly grated lime zest
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1/2 teaspoon salt
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1/4 cup thinly slivered red onion
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Creamy Lime-Chile Dressing, (recipe follows)
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4 cups torn romaine lettuce
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2 medium endives, cored and torn into pieces (2 cups)
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1 orange, peeled and cut into segments
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2 ripe Hass avocados, peeled, pitted and cut into 1/2-inch cubes
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1 tablespoon lime juice, (see Tip)
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1 tablespoon extra-virgin olive oil
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Lime wedges
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. Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.
2.
Meanwhile, make Creamy Lime-Chile Dressing.
3.
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.
4.
Drain the shrimp, reserving the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and saute until pink and firm, 2 to 3 minutes. Divide among the salads. Add the reserved marinade to the pan and bring to a boil, stirring; spoon over shrimp. Serve with lime wedges for squeezing.
Tips:
To juice a lime:
A lime at room temperature gives the most juice (11/2-2 tablespoons). Before juicing, roll the lime on the counter, pressing down with your hand. If the recipe calls for both zest and juice, grate the zest before squeezing the juice.
To segment an orange:
After zesting, use a small sharp knife to remove any remaining peel and all the bitter white pith. To make attractive segments, work over a bowl to catch the juice and slice between each segment and its surrounding membrane.
Nutrition information
Calories 407, Total Fat 22 g, Saturated Fat 4 g, Monounsaturated Fat 12 g, Cholesterol 181 mg, Sodium 633 mg, Carbohydrate 22 g, Fiber 10 g, Protein 27 g, Potassium 1021 mg. Daily Values: Vitamin A 80%, Vitamin C 90%, Calcium 15%, Iron 25%. Exchanges: Fruit 0.5,Vegetable 1.5,Lean Meat 3.5,Fat 4.5.
Percent Daily Values are based on a 2,000 calorie diet
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