Caesar Salad With Tequila & Lime-Grilled Shrimp With Chipotl |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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(Title is so long it doesn't fit into the alloted space) Mexican Caesar Salad with Tequila & Lime-Grilled Shrimp with Chipotle Dressing. Found this recipe in Sabroso, a great little southwest dining guide from the Las Cruces/El Paso area. UPDATE 6/15/08 . . . An error has been found in the ingredients (actually two errors , soy and chicken broth). They have been corrected. Sorry for any inconvenience. Ingredients:
1/2 cup olive oil |
1/3 cup freshly squeezed lime juice |
3 tablespoons tequila |
2 tablespoons chopped garlic |
2 tablespoons chopped cilantro |
18 jumbo shrimp, raw with shells removed |
2 romaine lettuce hearts, torn itno bite-size pieces |
3 medium vine-rippened tomatoes, seeded and chopped into 1/4 inch pieces |
1 cup corn kernel, uncooked and fresh from the cob |
1 cup mayonnaise |
1/4 cup chicken broth |
2 tablespoons soy sauce |
2 tablespoons fresh lemon juice |
2 teaspoons brown sugar |
3 teaspoons minced canned chipotle chiles (in adobe, to taste) |
freshly grated parmesan cheese |
cilantro |
crouton, large size |
Directions:
1. Marinade:.
2. Stir together ingredients for marinade.
3. Add shrimp. Set aside to marinade 1/2 hour.
4. Dressing:.
5. Whip to a smooth consistency the dressing ingredients; mayonnaise, broth, soy sauce, lemon juice, chipotle. Refrigerate for 30 minutes.
6. Grill Shrimp:.
7. Remove shrimp from marinade and grill over medium-hot setting for a couple of minutes on each sitde. The goals is for the shrimp to taste grilled! When shrimp is done, remove and set aside to cool.
8. Assemble Salad:.
9. In a large salad bowl, mix romaine, corn and tomatoes with dressing.
10. Place on a chilled salad plates.
11. Place shrimp on lettuce bed.
12. Garnish with Parmesan Cheese, croutons and cilantro.
13. Serve additional dressing on the side.
14. Serve immediately.
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