Southwest Grilled Shrimp Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To complement the Southwest flavor orientation of this refreshing grilled shrimp salad, Margaret Pache suggests a garnish of chopped pecans. This may not sound regional, but in fact, pecan production flourishes in Arizona. Ingredients:
1 pound (16 to 20 per lb.) shelled, deveined shrimp, rinsed |
1/4 cup seasoned rice vinegar |
1/4 cup tequila |
2 tablespoons orange-flavor liqueur or orange juice |
3 tablespoons salad oil |
1 tablespoon minced fresh jalapeño chili |
1 clove garlic, peeled and minced or pressed |
1/4 cup minced green onions (including tops) |
1/2 teaspoon ground cumin |
1/8 teaspoon cayenne |
1 orange (3/4 lb.) |
2 firm-ripe avocados (about 1/2 lb. each) |
2 quarts salad mix (1/2 lb.), rinsed and crisped |
chili-orange dressing |
salt |
Directions:
1. In a bowl, mix shrimp, vinegar, tequila, liqueur, oil, jalapeño, garlic, green onions, cumin, and cayenne. Cover and chill 30 minutes or up to 1 day, mixing occasionally.
2. Meanwhile, cut peel and white membrane from orange. Working over a bowl to catch juice, cut between fruit and inner membranes to release segments into bowl. Squeeze juice from membranes into bowl; discard membranes and peel.
3. Pit, peel, and slice avocados; add to oranges and mix gently.
4. Drain shrimp, reserving marinade. Thread shrimp onto flat metal skewers. Lay skewered shrimp on a barbecue grill over very hot coals or very high heat on a gas grill (you can hold your hand at grill level only 1 to 2 seconds); close lid on gas grill. Cook shrimp, turning once and brushing frequently with marinade for the first 2 to 3 minutes, until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 4 to 5 minutes total.
5. Mound salad mix equally on dinner plates. Push hot shrimp from skewers. Arrange shrimp, orange segments, and avocados equally on salad mix; moisten equally with chili-orange dressing, and add salt to taste.
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