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.
Makes 4 servings, about 2 cups each
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Moderate
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
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 saut 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 INFORMATION: 1/2 fruit, 1 1/2 vegetable, 3 1/2 very lean protein, 4 1/2 fat
* Case Studies are for illustrative purposes only. Services, timeframes and results may vary.