Directions:
- Combine cilantro,garlic,chile,tequila,triple sec, lime juice and cumin in a non-reactive bowl; add shrimp, turn to coat and refrigerate for at least one hour.
- Drain shrimp and reserve marinade.
- In a small saucepan over high heat, bring reserved marinade to a boil,reduce heat to medium and simmer until reduced by half.
- Remove from heat, transfer to a bowl, cool, whisk in olive oil & season with salt and pepper, set aside.
- Prepare barbecue grill, (spray with non-stick) grill shrimp until just pink; about 1 minunte per side, keep warm.
- In a large bowl, combine tomato,bell pepper and lettuce, toss with leftover/cooked marinade/dressing and divide among 4 large plates.
- Top the salad with grilled shrimp and top with corn chips and avocado slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 947.79 Kcal (3968 kJ) | ||
| Calories from fat | 538.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.82g | 92% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1642.94mg | 68% | |
| Potassium | 783.84mg | 17% | |
| Total Carbs | 86.77g | 29% | |
| Sugars | 5.79g | 23% | |
| Dietary Fiber | 9.97g | 40% | |
| Protein | 15.25g | 31% | |
| Vitamin C | 112.9mg | 188% | |
| Iron | 3.5mg | 19% | |
| Calcium | 178.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 224.75 Kcal (941 kJ) | ||
| Calories from fat | 127.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.18g | 92% | |
|---|---|---|---|
| Cholesterol | 15.59mg | 22% | |
| Sodium | 389.59mg | 68% | |
| Potassium | 185.87mg | 17% | |
| Total Carbs | 20.57g | 29% | |
| Sugars | 1.37g | 23% | |
| Dietary Fiber | 2.36g | 40% | |
| Protein | 3.62g | 31% | |
| Vitamin C | 26.8mg | 188% | |
| Iron | 0.8mg | 19% | |
| Calcium | 42.4mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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