Margarita Shrimp Salad

http://www.eatingwell.com/recipes/margarita_shrimp_salad.html

From EatingWell:  Spring 2003, The Essential EatingWell Cookbook (2004)

The flavors of a margarita - tequila, orange and lime - are blended in a tossed salad of fresh shrimp, diced avocado and sliced red onion, spiked with a creamy, spicy sour cream dressing. Don't shy away from avocados because they're high in calories - avocados are rich in good, heart-healthy fat, as well as vitamin E, folate, potassium and other important nutrients.

4 servings, about 2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 pound medium shrimp, (30-40 per pound), peeled and deveined
• 1/4 cup tequila
• 2 teaspoons freshly grated orange zest
• 1 teaspoon freshly grated lime zest
• 1/2 teaspoon salt
• 1/4 cup thinly slivered red onion
• Creamy Lime-Chile Dressing, (recipe follows)
• 4 cups torn romaine lettuce
• 2 medium endives, cored and torn into pieces (2 cups)
• 1 orange, peeled and cut into segments
• 2 ripe Hass avocados, peeled, pitted and cut into 1/2-inch cubes
• 1 tablespoon lime juice, (see Tip)
• 1 tablespoon extra-virgin olive oil
• Lime wedges

Preparation

1. Toss shrimp, tequila, orange zest, lime zest and salt in a medium bowl. Cover and marinate in the refrigerator for 10 minutes, stirring occasionally. Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.
2. Meanwhile, make Creamy Lime-Chile Dressing.
3. Toss romaine, endive, orange segments and the drained onion in a large bowl. Add the dressing and toss to coat. Divide among 4 plates. Toss avocados with lime juice and divide among the salads.
4. Drain the shrimp, reserving the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and sauté until pink and firm, 2 to 3 minutes. Divide among the salads. Add the reserved marinade to the pan and bring to a boil, stirring; spoon over shrimp. Serve with lime wedges for squeezing.

Nutrition

Per serving : 407 Calories; 22 g Fat; 4 g Sat; 12 g Mono; 181 mg Cholesterol; 22 g Carbohydrates; 27 g Protein; 10 g Fiber; 633 mg Sodium; 1021 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 fruit, 1 1/2 vegetable, 3 1/2 very lean protein, 4 1/2 fat

Tips & Notes

• Tips: To juice a lime:
• A lime at room temperature gives the most juice (11/2-2 tablespoons). Before juicing, roll the lime on the counter, pressing down with your hand. If the recipe calls for both zest and juice, grate the zest before squeezing the juice.
• To segment an orange:
• After zesting, use a small sharp knife to remove any remaining peel and all the bitter white pith. To make attractive segments, work over a bowl to catch the juice and slice between each segment and its surrounding membrane.