Ingredients for Spicy Margarita Shrimp Salad
- 1/4 cup chopped cilantro
- Garlic Cloves
- Jalapenos
- 2 tablespoons tequila
- 2 tablespoons triple sec
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 pound peeled and deveined shrimp
- 2 tablespoons olive oil
- Tomatoes
- Yellow Pepper
- Romaine Lettuce
- thin avocado slices (to taste)
- crushed tortilla chips (to taste)
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How to Make Spicy Margarita Shrimp Salad
- In a non-reactive bowl, combine 1/4 cup chopped cilantro, 2 cloves minced garlic, 1-2 jalapeños (finely minced, adjust to taste), 2 tablespoons tequila, 2 tablespoons triple sec, 2 tablespoons lime juice, and 1 teaspoon ground cumin.
- Add 1 pound of peeled and deveined shrimp to the marinade. Toss to coat and refrigerate for at least 1 hour (or up to 4 hours for maximum flavor).
- Drain the shrimp, reserving the marinade.
- In a small saucepan over high heat, bring the reserved marinade to a boil. Reduce heat to medium-low and simmer until reduced by half, about 5-7 minutes.
- Remove from heat, transfer to a bowl, let cool slightly, then whisk in 2 tablespoons olive oil. Season with salt and pepper to taste. Set aside.
- Preheat your grill to medium-high heat.
- Grill shrimp for approximately 1 minute per side, or until pink and cooked through. Keep warm.
- In a large bowl, combine 1 pint cherry or grape tomatoes (halved), 1/2 cup chopped bell pepper (any color), and 4 cups of mixed greens. Toss with the cooled marinade/dressing.
- Divide the salad among 4 large plates. Top with the grilled shrimp, a sprinkle of crushed tortilla chips, and thin avocado slices.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
10g
Fat
16g
Carbs
5g
