Servings | 4 |
---|---|
Preparation Time | 25 Minutes |
Cook Time | 5 Minutes |
Total Time | 30 Minutes |
Difficulty | Easy |
Main Ingredient | Shrimp |
Category | Seafood |
Meal | Lunch; Dinner |
Type | Main Dish; Side Dish |
Cuisine | American |
Cook Method | Sautéing |
Diet |
1 pound medium shrimp, 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 red onion, thinly slivered
4 cups torn romaine lettuce
2 medium heads endive, cored and torn into pieces
1 orange, peeled and cut into segments
2 avocados, peeled, pitted, and cut into 1/2-inch cubes
1 tablespoon lime juice, freshly squeezed
1 tablespoon extra virgin olive oil
Add the shrimp, tequila, orange zest, lime zest, and salt to a medium bowl and mix. Cover the bowl and place in refrigerator to marinate for 10 minutes.
In a separate bowl, add the onion, cover with ice water, and let stand for about ten minutes.
Drain the onion and add it to a large bowl. Toss with the romaine, endive, orange segments, avocado, and lime juice. Divide onto four plates.
Drain the shrimp mixture, saving the marinade in a catch bowl. Using a large skillet on a medium-high setting, heat the oil and add the shrimp. Sauté until the shrimp are pink and firm, about 2-3 minutes. Divide the cooked shrimp on salad plates.
Bring the leftover marinade to a boil while stirring. When reduced slightly, spoon the mixture evenly over the shrimp.
Calories: 407 cal
Total fat: 22g
Saturated fat: 4g
Monounsaturated fat: 12g
Cholesterol: 181mg
Sodium: 633mg
Potassium: 1021mg
Carbohydrate: 22g
Fiber: 10g
Protein: 27g