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A Shrimp Boat Silhouetted against an Orange Sky
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La Belle Cuisine
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.”
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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