Margarita Shrimp Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. shrimp (size 16-20)
Marinade:
1 c. lime juice
2 Tbsp. Triple Sec
1 Tbsp. red pepper flakes
1 tsp. kosher salt
Salad:
1 c. roasted red peppers diced
1 c. roasted yellow peppers diced
1 c. roasted corn kernels
1 c. tomato, chopped and seeded
1 c. canned black beans, rinsed
2/3 c. red onion, thinly sliced
1/2 c. chopped cilantro leaves
1 Tbsp. jalapeņo, seeded and minced
Vinaigrette:
1 1/4 c. light olive oil
1/2 c. white wine vinegar
1/4 c. lime juice
1/4 c. cilantro leaves
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 avocado, roughly diced
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Directions: |
Directions:Mix marinade. Peel and devein shrimp. Marinate shrimp 1/2 hour.
Roast corn and peppers under broiler. When black and bubbled, put in ice water. Remove skin and chop. Slice corn from cob. Mix all salad ingredients.
For vinaigrette, blend ingredients in processor (except avocado). Add avocado. Pulse just until blended - too much will make it turn oily. Remove shrimp from marinade and grill (or saute). Add hot shrimp to roasted mixture. Toss with 1/2 c. avocado vinaigrette. Dip rims of margarita glasses in lime juice and then into minced cilantro. Spool salad into glass. Garnish with baked tortilla strips, lime slice, and cilantro. |
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Personal
Notes: |
Personal
Notes: One time this was served was for Christine's college graduation party at Joyce and Mike's house. We did not serve in glasses... just from a bowl.
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