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SOUTHWEST GRILLED SHRIMP SALAD
  • 1 Pound Shrimp (16-20 per lb) -- deveined, shelled
  • 1/4 Cup Seasoned rice vinegar
  • 1/4 Cup Tequila
  • 2 Tablespoons Orange liqueur -- (or Orange Juice)
  • 3 Tablespoons Salad Oil -- (Olive oil)
  • 1 Tablespoon Jalapeno chile pepper -- minced
  • 1 Clove Garlic -- minced
  • 1/4 Cup Green Onion -- Minced
  • 1/2 teaspoon Ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 Orange
  • 2 Avocado -- firm and ripe
  • 2 Quarts Mixed salad greens -- rinsed
  • CHILE OIL DRESSING:
  • 1/4 Cup Seasoned rice vinegar
  • 2 Tablespoons Salad oil
  • 2 Tablespoons Orange juice
  • 2 teaspoons Jalapeno chile pepper -- minced
  • 1 Clove Garlic -- minced
    1. In a bowl, mix shrimp, vinegar tequila, liqueur, oil, jalapeno, garlic, green onions, cumin and cayenne. Cover and chill 30 minutes , up to 1 day.

    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. Squeze juice from membranes into bowl, discard membranes and peel.

    3. Pit, peel and slice avacados; add to oranges and mix gently.

    4. Drain shrimp, reserving marinade. Thread shrimp onto flat metal skewers. Lay skewered shrimp on a BBQ grill over very hot coals or very high heat on a gas grill (hold you hand over heat for no more than 2 seconds). Cook shrimp turning once and brushing frequently with marinade for the first 2 to 3 minutes -until shrimp is bright pink. No more than 4 - 5 minutes total cooking time.

    5. Mound salad mix on dinner plates. Push shrimp off skewers, arrange shrimp, orange segments and avocados equally on salad mix Dress with Dressing.

     
     

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