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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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.
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