Margarita Shrimp Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons chopped fresh cilantro
• 2 garlic cloves, minced
• 1 serrano chili, stemmed, seeded, and finely diced
• 1/3 cup tequila
• 2 tablespoons triple sec or 2 tablespoons grand marnier
• 1/4 cup freshly squeezed lime juice
• 1 teaspoon ground cumin
• 1 lb large shrimp, peeled and deveined (16-20 count per pound)
• 1/4 cup olive oil
• salt & freshly ground black pepper, to taste
• vegetable oil, for frying tortillas
• 4 (6 inch) corn tortillas, cut into julienne
• 1 teaspoon chili powder
• 1 tomato, cored, seeded, and diced
• 1 yellow bell pepper, cored, seeded, and diced
• 6 cups torn romaine lettuce leaves, washed and thoroughly dried

Recipe

• 1 shrimp: combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
• 2 add the shrimp, turn to coat, and refrigerate for at least 1 hour.
• 3 drain the shrimp and reserve the marinade.
• 4 in a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
• 5 remove from heat, transfer to a small bowl, and cool.
• 6 whisk in the olive oil and season to taste with salt and pepper; set aside.
• 7 prepare a barbeque grill or preheat a broiler (i prefer to bbq the shrimp).
• 8 grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
• 9 salad: fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
• 10 when oil is about 375°, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
• 11 sprinkle with chili powder while still warm.
• 12 in a large bowl, mix together the tomato, bell pepper and lettuce.
• 13 toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
• 14 top with the grilled shrimp and tortilla strips and serve immediately.