MARGARITA SHRIMP SALAD
This is one of our favorite summer salads- it makes a lovely "light" dinner meal and you don't have to heat up the kitchen! I've also used a combination of red, green and yellow bell peppers to add more color to the salad. Prep time does not include marinating time. Originally from "Savor the Southwest" cookbook.
Provided by Leslie in Texas
Categories Southwestern U.S.
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
- Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
- Drain the shrimp and reserve the marinade.
- In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
- Remove from heat, transfer to a small bowl, and cool.
- Whisk in the olive oil and season to taste with salt and pepper; set aside.
- Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
- Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
- Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
- When oil is about 375°, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
- Sprinkle with chili powder while still warm.
- In a large bowl, mix together the tomato, bell pepper and lettuce.
- Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
- Top with the grilled shrimp and tortilla strips and serve immediately.
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elvis abumere
[email protected]This salad is a great way to use up leftover shrimp.
Nirosha Perera
[email protected]I followed the recipe exactly and the salad turned out great! The only thing I would change is to add a little more salt and pepper to taste.
Sodul Amin
[email protected]This salad was a bit bland for my taste. I think it could have used a little more spice. I also found the shrimp to be a bit overcooked.
Muhammad Sarfraz
[email protected]This salad is delicious and refreshing. I love the combination of flavors and textures. The shrimp is cooked perfectly and the dressing is tangy and flavorful. I served it over a bed of mixed greens and it was a hit with my family.
Hussein Sbayti
[email protected]I've made this salad several times and it's always a hit. It's so easy to make and the flavors are amazing. I love the combination of shrimp, avocado, and mango. The dressing is also perfect - tangy and flavorful without being too heavy.
Carmen Andino
[email protected]This salad is a great way to use up leftover shrimp. I usually make it with grilled shrimp, but boiled shrimp works just as well. The dressing is tangy and flavorful, and the salad is always a hit with my family and friends.
Amirrazajutt Amirrazajutt
[email protected]I love this salad! It's so easy to make and always a crowd-pleaser. I usually add a little extra avocado and cilantro, and sometimes I'll grill the shrimp instead of boiling it. It's always delicious.
James Clark
[email protected]This salad is a great way to use up leftover shrimp. I usually make it with grilled shrimp, but boiled shrimp works just as well. The dressing is tangy and flavorful, and the salad is always a hit with my family and friends.
SOHAIB FF
[email protected]I followed the recipe exactly and the salad turned out great! The only thing I would change is to add a little more salt and pepper to taste.
Asgar Mallah
[email protected]This salad was a bit bland for my taste. I think it could have used a little more spice. I also found the shrimp to be a bit overcooked.
Tgqueen Sendo
[email protected]This salad is delicious and refreshing. I love the combination of flavors and textures. The shrimp is cooked perfectly and the dressing is tangy and flavorful. I served it over a bed of mixed greens and it was a hit with my family.
Chloe Stott
[email protected]I've made this salad several times and it's always a hit. It's so easy to make and the flavors are amazing. I love the combination of shrimp, avocado, and mango. The dressing is also perfect - tangy and flavorful without being too heavy.
Sahil Khadoo
[email protected]This salad is a great way to use up leftover shrimp. I usually make it with grilled shrimp, but boiled shrimp works just as well. The dressing is tangy and flavorful, and the salad is always a hit with my family and friends.
Marli Bredenhann
[email protected]I love this salad! It's so easy to make and always a crowd-pleaser. I usually add a little extra avocado and cilantro, and sometimes I'll grill the shrimp instead of boiling it. It's always delicious.
Shery Khan
[email protected]This salad was easy to make and packed with flavor. The shrimp was cooked perfectly and the dressing was tangy and flavorful. I served it over a bed of mixed greens and it was a hit with my family.
Aarif Khan
[email protected]I'm not a huge fan of shrimp, but I tried this salad at a friend's house and was pleasantly surprised. The dressing was light and refreshing, and the shrimp was cooked perfectly. I'll definitely be making this again.
Aman Sky
[email protected]I followed the recipe exactly and the salad turned out great! The dressing was tangy and flavorful, and the shrimp was cooked just right. I served it over a bed of mixed greens and it was a delicious and healthy meal.
Ferdowsy islam sumaiya Sumaiya
[email protected]This shrimp salad was a hit at my last party! The flavors were so bright and fresh, and the shrimp was cooked perfectly. I'll definitely be making this again.