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.
- 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-Chili Dressing (see recipe)
- 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.
Companion recipe: Creamy Lime-Chili Dressing
Toss the shrimp, tequila, orange zest, lime zest and salt in a medium bowl. Cover and marinate in the refrigerator for 10 minutes, stirring occasionally. Place the onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.
Meanwhile, make the Creamy Lime-Chili Dressing.
Toss the romaine, endive, orange segments and the drained onion in a large bowl. Add the dressing and toss to coat. Divide among 4 plates. Toss the avocados with lime juice and divide among the salads.
Drain the shrimp, reserving the marinade. Heat the oil in a large skillet over medium-high heat. Add the shrimp and saute until pink and firm, 2-3 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 Publisher. All rights reserved.
nutrition information per serving
407 calories; 22g total fat; 4g total saturated fat; 181mg cholesterol; 633mg sodium; 22g carbohydrates; 10g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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