Posted by: Terrytx 06-16-99 11:34 AM
Margarita Shrimp Salad Recipes by Terrytx
Exported from MasterCook *
Margarita Shrimp Salad I
Recipe By : Cuisine-May/June/98
Serving Size : 4 Preparation Time :0:00
Categories : Salad Seafood
Amount Measure Ingredient -- Preparation Method
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Shrimp:
1 pound shrimp
1 cup lime juice
1/2 cup white tequila
2 tablespoons Triple Sec
1 tablespoon red pepper flakes
1 teaspoon kosher salt
Salad:
1 cup roasted red peppers -- diced
1 cup roasted yellow peppers -- diced
1 cup roasted corn kernels
1 cup tomato -- seeded and chopped
1 cup canned black beans -- rinsed
2/3 cup red onion -- thinly sliced
1/4 cup chopped cilantro
1 tablespoon jalapeno -- seeded and minced
Vinaigrette:
1 1/4 cups light olive oil
1/2 cup white wine vinegar
1/4 cup lime juice
1/4 cup cilantro
1/2 teaspoon salt
1/8 teaspoon cayenne
1 avocado -- diced
Peel and devein shrimp.
Mix all marinade ingredients together. Marinate shrimp 30 min.
Roast corn and peppers. Slice corn from cob and peel charred skins from peppers.
Dice pepper and mix in a bowl with corn, tomatoes, black beans, onion, cilantro, and minced jalapeno.
For vinaigrette, blend ingredients. in food processor (except avocado).
Add avocado. Pulse just to blend-too much will make it turn oily.
Remove shrimp from marinade and grill (or saute). Add hot shrimp to roasted mixture. Toss with 1/2 cup avocado vinaigrette.
Dip glass rim in lime juice and then into minced cilantro. Spoon salad into glass. Garnish with baked tortilla strips, lime and cilantro.
Margarita Shrimp II
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Shrimp
Amount Measure Ingredient -- Preparation Method
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1/4 cup tequila
1/4 cup red wine vinegar
1 tablespoon ground red chilies
2 tablespoons veg oil
2 tablespoons lime juice
1/2 teaspoon salt
2 cloves garlic -- finely chopped
1 medium red bell pepper -- finely chopped
1 1/2 pounds raw large shrimp, peeled and deveined -- tails intact
Prepare grill.
Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate 30 min.
Remove shrimp from marinade; reserve marinade.
Thread 4 shrimp on each of six 8" metal skewers.
Cover and grill 5-6" from med. coals 4-6 min., turning and brushing once with marinade, until pink.
Heat remaining marinade to boiling in non-aluminum saucepan; reduce heat. Simmer uncovered over low heat about 5 min. or until bell pepper is tender. Serve with shrimp.
Exported from MasterCook *
Margarita Shrimp III
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Shrimp
Amount Measure Ingredient -- Preparation Method
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Margarita Marinade:
1/4 cup tequila
1 tablespoon finely chopped parsley
2 tablespoons lime juice
2 tablespoons oil
1 tablespoon honey
1 teaspoon grated orange peel
1/4 teaspoon hot pepper sauce
Kabobs:
24 large fresh shrimp, shelled, tails left on -- deveined
2 medium limes
In a large non-metal bowl or plastic bag, combine all marinade ingredients; blend well. Add shrimp; turn to coat. Cover dish or seal bag; refrigerate 1-3 hrs.
Heat grill. Let shrimp stand at room temp. 30 min.
Cut limes into 1/2" thick slices and cut slices into fourths to make 18 pieces.
When ready to barbecue, drain shrimp, reserving marinade. On each of six (12-14") metal skewers, alternate 4 shrimp and 3 lime pieces.
Oil grill rack. Place kabobs on gas grill over medium heat or on charcoal grill 4-6" from medium - high coals. Cook 6-10 min. or until shrimp turn pink, turning once and brushing frequently with marinade.