Campbells Margarita Shrimp Salad Food

SPICY MARGARITA SHRIMP SALAD

Steps:

• Combine cilantro,garlic,chile,tequila,triple sec, lime juice and cumin in a non-reactive bowl; add shrimp, turn to coat and refrigerate for at least one hour.
• Drain shrimp and reserve marinade.
• In a small saucepan over high heat, bring reserved marinade to a boil,reduce heat to medium and simmer until reduced by half.
• Remove from heat, transfer to a bowl, cool, whisk in olive oil & season with salt and pepper, set aside.
• Prepare barbecue grill, (spray with non-stick) grill shrimp until just pink; about 1 minunte per side, keep warm.
• In a large bowl, combine tomato,bell pepper and lettuce, toss with leftover/cooked marinade/dressing and divide among 4 large plates.
• Top the salad with grilled shrimp and top with corn chips and avocado slices.

MARGARITA SHRIMP

Steps:

• Sample the tequila to make sure it has not gone bad! lol.
• Mix all marinade ingredients in a medium mixing bowl.
• Add shrimp, cover and let marinate in refrigerator for about 30 minutes.
• Sample the tequila AGAIN to make sure it has not gone bad since you tasted it in step 1! lol.
• Remove shrimp and discard marinade. Thread shrimp onto skewers or just put them in a grill wok or basket and grill for 5-6 minutes. Turn when they begin to turn pink on the bottom. Do NOT overcook.
• Remove from grill and serve immediately.
• BUT NOT before you SAMPLE the tequila AGAIN! hehehe.
• Enjoy!

MARGARITA SHRIMP SALAD

Steps:

• 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.
• Meanwhile, make Creamy Lime-Chile Dressing by whisking all dressing ingredients together.
• 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.
• 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; then spoon over shrimp.
• Serve with lime wedges for squeezing.
• Note: dressing will keep covered and refrigerated for up to 2 weeks - also great as a Caesar salad dressing on romaine with croutons and Parmesan shavings.

MARGARITA SHRIMP SALAD

Steps:

• Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
• Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
• Drain the shrimp and reserve the marinade.
• In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
• Remove from heat, transfer to a small bowl, and cool.
• Whisk in the olive oil and season to taste with salt and pepper; set aside.
• Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
• Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
• Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
• When oil is about 375°, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
• Sprinkle with chili powder while still warm.
• In a large bowl, mix together the tomato, bell pepper and lettuce.
• Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
• Top with the grilled shrimp and tortilla strips and serve immediately.

MARGARITA SHRIMP WITH COCONUT GREENS AND HAWAIIAN MACARONI SALAD RECIPE BY TASTY

Steps:

• Make the macaroni salad: Bring 3 quarts of water to boil in a Dutch oven over high heat. Add 1 tablespoon of salt and the macaroni. Cook al dente according to the package directions. Drain the pasta and return to the Dutch oven. Cool for 5 minutes.
• Add the mayonnaise, apple cider vinegar, onion powder, sugar, and remaining 1 teaspoon of kosher salt to the pasta fold to thoroughly combine. Set aside to cool completely, about 30 minutes.
• Marinate the margarita shrimp: Add the shrimp and kosher salt to a large bowl. Toss to combine. Pour the margarita mix over top. Cover and refrigerate for 15 minutes while you prepare the braised greens.
• Make the braised coconut greens: Heat the oil in a medium saucepan over medium-low heat. When the oil is shimmering, add the garlic and onion. Season with salt and pepper. Cook for about 3 minutes, stirring often, until fragrant and just starting to soften.
• Add ¼ cup of coconut milk plus the sugar and lime juice to the saucepan, stirring to dissolve the sugar.
• Add the kale leaves and snow peas, and season again with salt and pepper. Cover the saucepan and simmer for about 5 minutes, until the leaves are wilted and soft and the snow peas are tender.
• Cook the shrimp: Pour the marinade liquid into a 10-inch skillet, leaving the shrimp in the bowl. Bring the liquid to a boil over high heat and simmer for about 10 minutes, until the liquid is reduced by two-thirds to about ½ cup.
• Add the shrimp and 2 tablespoons of tequila to the skillet. Cook, tossing occasionally, for about 3 minutes, until the shrimp are bright pink and opaque.
• Add the remaining 2 tablespoons of tequila plus the cilantro and lime zest. Simmer for about 1 minute, tossing the shrimp to thoroughly coat. Serve immediately alongside the macaroni salad and braised greens.
• Just before serving, fold in the carrots, scallions, and buttermilk into the cooled macaroni salad. Add the remaining 2 tablespoons of coconut milk to the greens and garnish with toasted coconut flakes.
• Enjoy!