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Margarita Shrimp Salad

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Source: © EatingWell Magazine

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Active Time:  30 Minutes
Total Time:  30 Minutes
Yield:  4 servings, about 2 cups each

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.

RECIPE INGREDIENTS

1 pound medium shrimp (30-40 per pound), peeled and deveined

1/4 cup tequila

2 teaspoons freshly grated orange zest

1 teaspoon freshly grated lime zest

1/2 teaspoon salt

1/4 cup thinly slivered red onion

Creamy Lime-Chile Dressing (see recipe link above)

4 cups torn romaine lettuce

2 medium endives, cored and torn into pieces (2 cups)

1 orange, peeled and cut into segments

2 ripe Hass avocados, peeled, pitted and cut into 1/2-inch cubes

1 tablespoon lime juice (see Tip)

1 tablespoon extra-virgin olive oil

Lime wedges

Tip: 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.

Other necessary recipes:
Creamy Lime-Chile Dressing

Margarita Shrimp Salad Recipe at Cooking.com

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DIRECTIONS

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.

Meanwhile, make Creamy Lime-Chile Dressing.

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.

Drain the shrimp, reserving the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and saut 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 4 servings, about 2 cups each

Calories:

407

Fat. Total:

22g

Protein:

27g

Carbohydrates, Total:

22g

Fat, Saturated:

Fiber:

10g

Cholesterol:

181mg

Sodium:

633mg

% Cal. from Fat:

49%

Spotlight Recipe Review

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Rating:

by: Pamela, CA

Reviewed: 07/19/2009

Wow--Delicious Summer Meal

I made this for family and friends this past weekend and it was a HIT. The shrimp were so tender and delicious. I tossed the salad portion and then after cooking the shrimp, put them on a separate plate so everyone could have the salad on their plate and place the shrimp on top. Then they spooned the heated marinade on top of everything. It was so delicious on a 104 degree day. There were NO leftovers.

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