Wednesday, July 6, 2011

Grilled Margarita Shrimp Salad

The shrimp can be marinated up to 3 hours before grilling. This marinade is also good on chicken.  I made this for dinner one night (with corn on the cob and some other sides), and then had the leftover shrimp the next day in this salad.  You could easily half this recipe if just making the salad.

For the margarita shrimp:
1 pound large shrimp
3 cloves garlic, minced
4 tablespoons fresh lime juice
3 tablespoons olive oil
3 teaspoons tequila
3 teaspoons triple sec
3 tablespoons fresh chopped cilantro
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
bamboo skewers, soaked in water for 20 minutes

Combine the shrimp, garlic, lime juice, olive oil, tequila, triple sec, cilantro, red pepper, and salt in a bowl; toss to combine; refrigerate 30 minutes.

Preheat a grill to high heat and lightly oil grate. Drain the marinade from the shrimp and discard; thread the shrimp on the skewers.

Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes per side.

For the salad:
4 cups spinach
3 hardboiled eggs

2 avocados
1 pint cherry tomatos
¾ cup cilantro
½ cup chopped green onions
Balsamic Vinaigrette
Margarita shrimp (I used about 6 for each salad)

I thought this was a really nice, crisp combination of flavors.  The salad made about 3 servings.  Enjoy!

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