R.O.D.-Margarita Shrimp Salad

This sounds AWESOME!!!!!  I can't wait to try it!

The comments said that the dressing also made a great marinade.

Margarita Shrimp Salad

http://www.eatingwell.com/recipes/margarita_shrimp_salad.html

From EatingWell:  Spring 2003, The Essential EatingWell Cookbook (2004)

The flavors of a margarita - tequila, orange and lime - are blended in a tossed salad of fresh shrimp, diced avocado and sliced red onion, spiked with a creamy, spicy sour cream dressing. Don't shy away from avocados because they're high in calories - avocados are rich in good, heart-healthy fat, as well as vitamin E, folate, potassium and other important nutrients.

4 servings, about 2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

· 1 pound medium shrimp, (30-40 per pound), 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 thinly slivered red onion

· Creamy Lime-Chile Dressing, (recipe follows)

· 4 cups torn romaine lettuce

· 2 medium endives, cored and torn into pieces (2 cups)

· 1 orange, peeled and cut into segments

· 2 ripe Hass avocados, peeled, pitted and cut into 1/2-inch cubes

· 1 tablespoon lime juice, (see Tip)

· 1 tablespoon extra-virgin olive oil

· Lime wedges

Preparation

1.       Toss shrimp, tequila, orange zest, lime zest and salt in a medium bowl. Cover and marinate in the refrigerator for 10 minutes, stirring occasionally. Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.

2.       Meanwhile, make Creamy Lime-Chile Dressing.

3.       Toss romaine, endive, orange segments and the drained onion in a large bowl. Add the dressing and toss to coat. Divide among 4 plates. Toss avocados with lime juice and divide among the salads.

4.       Drain the shrimp, reserving the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and sauté until pink and firm, 2 to 3 minutes. Divide among the salads. Add the reserved marinade to the pan and bring to a boil, stirring; spoon over shrimp. Serve with lime wedges for squeezing.

Nutrition

Per serving : 407 Calories; 22 g Fat; 4 g Sat; 12 g Mono; 181 mg Cholesterol; 22 g Carbohydrates; 27 g Protein; 10 g Fiber; 633 mg Sodium; 1021 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 fruit, 1 1/2 vegetable, 3 1/2 very lean protein, 4 1/2 fat

Tips & Notes

· Tips: To juice a lime:

· A lime at room temperature gives the most juice (11/2-2 tablespoons). Before juicing, roll the lime on the counter, pressing down with your hand. If the recipe calls for both zest and juice, grate the zest before squeezing the juice.

· To segment an orange:

· After zesting, use a small sharp knife to remove any remaining peel and all the bitter white pith. To make attractive segments, work over a bowl to catch the juice and slice between each segment and its surrounding membrane.

 

 

Creamy Lime-Chile Dressing

http://www.eatingwell.com/recipes/creamy_lime_chile_dressing.html

From EatingWell:  Spring 2003, The Essential EatingWell Cookbook (2004)

In addition to the Margarita Shrimp Salad, you can use this zingy dressing to make low-fat Caesar salad with romaine, croutons and Parmesan shavings. It also works well as a marinade for chicken.

About 1/2 cup | Active Time: 5 minutes | Total Time: 5 minutes

Ingredients

· 6 tablespoons reduced-fat sour cream

· 3 tablespoons lime juice

· 2 teaspoons minced seeded jalapeno, or serrano pepper

· 1 teaspoon chili powder

· 1 teaspoon sugar

· 1/4 teaspoon salt

Preparation

1.       Whisk all ingredients in a small bowl.

Nutrition

Per tablespoon : 20 Calories; 1 g Fat; 1 g Sat; 0 g Mono; 4 mg Cholesterol; 2 g Carbohydrates; 0 g Protein; 0 g Fiber; 81 mg Sodium; 29 mg Potassium

Exchanges: Per tablespoon = free food

Tips & Notes

· Make Ahead Tip: Cover and refrigerate for up to 2 days.