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Margarita Shrimp Salad

Spring 2003, The Essential EatingWell Cookbook (2004)

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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.



READER'S COMMENT:
"This is a terrific salad. In summer I like to add frest, grilled corn. It's one of those super refreshing meals for a hot day plus it's sophisticated enough for those special, small luncheon parties. "
Margarita Shrimp Salad

Makes: 4 servings, about 2 cups each

Active Time:

Total Time:

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

This recipe calls for:

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.

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.

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.

Nutrition Bonus: Vitamin C (90% daily value), Vitamin A (80% dv), Potassium (51% dv), Folate (42% dv), Fiber (39% dv), Iron (25% dv), Magnesium (22% dv), Calcium (15% dv).

Carbohydrate Servings: 1

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


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