Spicy Margarita Shrimp Salad Recipes

MARGARITA SHRIMP SALAD

Steps:

• Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
• Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
• Drain the shrimp and reserve the marinade.
• In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
• Remove from heat, transfer to a small bowl, and cool.
• Whisk in the olive oil and season to taste with salt and pepper; set aside.
• Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
• Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
• Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
• When oil is about 375°, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
• Sprinkle with chili powder while still warm.
• In a large bowl, mix together the tomato, bell pepper and lettuce.
• Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
• Top with the grilled shrimp and tortilla strips and serve immediately.

MARGARITA SHRIMP SALAD

Steps:

• 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.
• Meanwhile, make Creamy Lime-Chile Dressing by whisking all dressing ingredients together.
• 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.
• 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; then spoon over shrimp.
• Serve with lime wedges for squeezing.
• Note: dressing will keep covered and refrigerated for up to 2 weeks - also great as a Caesar salad dressing on romaine with croutons and Parmesan shavings.

SPICY MARGARITA SHRIMP SALAD

Steps:

• 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.

MANGO AND SPICY SHRIMP SALAD

Steps:

• To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
• Peel and slice mango. Squeeze juice from lime and toss with mango.
• Peel and slice jicama and cucumber into strips. Thinly slice radishes.
• Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
• Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.

WARM, SPICY, SHRIMP SALAD

Steps:

• Mix all dressing ingredients and set aside.
• Add lettuce, spinach and mango to a large salad bowl.
• Spary a non-stick frying pan with an olive oil spritzer. Add garlic, pepper, onion and crushed chilies. Stir fry on med-high until veggies are cooked. Add to salad.
• Spary same pan again. Add shrimp and cook until pink. Add shrimp to salad.
• Top with dressing and serve.

LANDRY'S SPICY SHRIMP SALAD

Steps:

• Combine the shrimp, celery, green onions, cilantro, cumin, white pepper, chili powder, cayenne pepper, salt and black pepper in a bowl and toss to mix well. Combine the mayonniase, worchestershire sauce, hot sauce and dijon mustard in a medium bowl and whisk until blended. Add to the shrimp mixture and toss to mix well.

MARGARITA GRANITA WITH SPICY SHRIMP

Steps:

• In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lime juice, tequila, Triple Sec and 3 teaspoons lime zest., Transfer to an 11x7-in. dish; cool to room temperature. Freeze 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes., In a small bowl, combine cumin, paprika, oregano, salt and chipotle pepper; add shrimp, tossing to coat. Thread shrimp onto eight soaked wooden appetizer skewers., Lightly oil grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink., Stir granita with a fork just before serving; spoon into small glasses. Top with remaining lime zest; serve with shrimp.