Tequila Shrimp Taco Salad

The marinade on the shrimp is something I could eat every week. Tequila, olive oil, fresh lime juice and zest, minced garlic, chili powder, salt and pepper. So simple yet incredibly delicious once the shrimp is grilled or roasted or pan-fried. I wasn’t even expecting the flavor to be THAT good and with one taste, Eddie and I were both freaking.

THE RECIPE

INGREDIENTS

• 1 pound raw peeled and deveined shrimp
• 4 tablespoons olive oil
• 2 tablespoons tequila
• 2 garlic cloves, minced
• 1 lime, juiced and zested
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 (4-inch) tortillas, cut into pieces
• 1 to 2 teaspoons olive oil, if needed
• 6 to 8 cups spring greens
• 3 radishes, diced
• 1 cup cherry tomatoes, halved
• 1 jalapeño pepper, thinly sliced
• 1 avocado, thinly sliced
• 1/2 cup sweet corn
• 3 tablespoons chopped fresh cilantro
• queso fresco cheese, crumbled
• salt and pepper, for taste

Honey Garlic Vinaigrette:

• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons honey
• 3 garlic cloves, minced or pressed
• 1 lime, juiced and zested
• 6 tablespoons olive oil

INSTRUCTIONS

1. Place the shrimp in a bowl or large resealable bag. Whisk together the oil, tequila, garlic, lime juice and zest chili powder, cumin, salt and pepper. Pour it over the shrimp and toss well. Let it sit for 20 to 30 minutes. While the shrimp is marinating, prepare and chop the rest of your salad ingredients.
2. Heat your grill, a large skillet or pan over medium heat. Add the shrimp (most likely in one or two batches) and cook until golden and opaque, barely 2 to 3 minutes per side. Set the shrimp on a plate.
3. To that same skillet, you can add your tortilla pieces. If there is residual from the shrimp, it will be enough to toast the tortillas, but if you need it, add teaspoon or 2 of oil or butter. Add the tortilla pieces into the skillet and cook until golden and crispy on both sides, about 2 minutes per side. Remove the tortillas and place them on a paper towel to drain any excess grease.
4. To assemble the salad, fill the bowl with the greens. Top with the shrimp, radish, tomatoes, peppers, avocado, corn and cilantro. Season with salt and pepper. Drizzle with the dressing and serve!
5. Honey Garlic Vinaigrette:
6. Whisk together the, vinegar, honey, garlic, lime juice and zest. Add a pinch of salt and pepper. Whisk in the olive oil to emulsify the dressing. This keeps well in the fridge!

This recipe and image adapted from: www.howsweeteats.com

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