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Margarita Shrimp Salad

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Tom Fitzmorris's Margarita Shrimp Salad

“Lots of good shrimp around, and so I've been cooking up a few new items.
This recipe came from a newsletter I get from The Greenbrier Resort in
West Virginia, what makes it interesting is that the dressing uses all the
ingredients for a margarita, plus the standard salad-dressing items.”

The Grand New Orleans Culinary Repertoire
(100 Best Restaurant Dishes)

12 large shrimp, peeled, deveined, and butterflied

Marinade:
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 teaspoon salt
1 tablespoon Creole seasoning
1/4 teaspoon cumin

Margarita Dressing:
2 cloves garlic, chopped
1 jalapeño, stemmed, seeded and chopped
1/3 cup tequila
1/4 cup Grand Marnier or Triple Sec
1/4 cup fresh lime juice
1/2 teaspoon cumin
1/4 cup extra-virgin olive oil
6 sprigs cilantro, leaves only, chopped
1/2 teaspoon salt
1/8 teaspoon pepper

Cilantro cream:
1/4 cup sour cream
1 teaspoon cilantro
1 teaspoon lime zest
1 tablespoon lime juice
Salt to taste

Salad:
2 heads romaine, torn in bite size pieces
1 tomato, peeled, seeded and diced
1 yellow bell pepper, diced
1 avocado, diced
1/4 cup cooked, firm black beans
Tortilla chips
1 teaspoon chili powder
4 lime wedges, for garnish

1. Combine the shrimp with the marinade ingredients in a food-
storage bag. Chill for an hour or so.
2. Make the dressing. Combine the garlic, jalapeno, tequila, Grand
Marnier, lime juice and cumin in a small saucepan over medium-
low heat. Bring to a light boil and reduce by about a third. Pour
the pan contents into a bowl, and cool. Whisk in the olive oil, then
add the cilantro. Season with salt and pepper to taste.
3. Make the jalapeno cream sauce by combining all the ingredients
in a small bowl. Whisk to combine thoroughly. Season to taste.
Refrigerate.
4. Now make the salad. In a large bowl, combine the lettuce, tomato,
pepper, avocado and black beans.
5. Heat a large, heavy skillet over medium-high heat. Add the shrimp
and all marinade ingredients. Cook the shrimp until fully cooked -
about two minutes.
6. Toss the salad with the margarita dressing. Drizzle four chilled plates
with cilantro cream. Place salad in center of plates and sprinkle with
tortilla chips. Arrange three warm shrimp on each plate, garnish with
lime wedge and a sprinkle of chili powder, and serve immediately.
Serves four.
 

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