Margarita shrimp salad

Recipe Information

Ingredients

• 1 pound medium shrimp, 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 red onion, thinly slivered

• 4 cups torn romaine lettuce

• 2 medium heads endive, cored and torn into pieces

• 1 orange, peeled and cut into segments

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

• 1 tablespoon lime juice, freshly squeezed

• 1 tablespoon extra virgin olive oil

Directions

• Add the shrimp, tequila, orange zest, lime zest, and salt to a medium bowl and mix. Cover the bowl and place in refrigerator to marinate for 10 minutes.

• In a separate bowl, add the onion, cover with ice water, and let stand for about ten minutes.

• Drain the onion and add it to a large bowl. Toss with the romaine, endive, orange segments, avocado, and lime juice. Divide onto four plates.

• Drain the shrimp mixture, saving the marinade in a catch bowl. Using a large skillet on a medium-high setting, heat the oil and add the shrimp. Sauté until the shrimp are pink and firm, about 2-3 minutes. Divide the cooked shrimp on salad plates.

• Bring the leftover marinade to a boil while stirring. When reduced slightly, spoon the mixture evenly over the shrimp.

Nutrition (per serving)

• Calories: 407 cal

• Total fat: 22g

• Saturated fat: 4g

• Monounsaturated fat: 12g

• Cholesterol: 181mg

• Sodium: 633mg

• Potassium: 1021mg

• Carbohydrate: 22g

• Fiber: 10g

• Protein: 27g