Even though the weather doesn’t match this dish, we’re still 3 days into Summer and I’m digging all these fresh tasty flavors! What says Summer more than margaritas and a light healthy salad?! Answer: Not much else!
It also happens to be Monday today and after many weeks of avoiding my diet and getting completely off track with graduation parties, birthday parties and Father’s Day. I dedicate this Monday to health, happiness and yummy salads everywhere! By Wednesday I’m sure I’ll have a big bowl of pasta with a big fat glass of wine in my hand, but today I’m having a big salad with lots of lemon water.
Don’t let the tequila fool you, this is strictly an ingredient today. Now, I’m not saying that you have to follow these rules. After all I believe some very smart pirate once said “They’re more like ‘guidelines’ than actual rules.”
Okay back to the dish…
My brother, Gerald, an exceptionally brilliant mixologist used to make me the perfect margarita: Tequila {Te – kill – ya}, lots of fresh squeezed orange juice, fresh squeezed lemon juice, fresh squeezed lime juice and a splash of Grand Marnier. Shaken to perfection and served ice cold on the rocks with salt on the rim. Has to be my favorite summer drinks to this day. {My second favorite tequila drink is the tequila sunrise but made with pomegranate juice, try it, you’ll be so happy you did!} Well this salad is an homage to that brilliant drink and to my brother!
The shrimp is marinated in that cocktail mixture, grilled to a beautiful pink and tossed with kale, cilantro, grilled red peppers, avocado, cotija cheese, and finished off with a cilantro lime dressing and a light sprinkling of maldon sea salt.
Perfect as a side salad to any of your back yard BBQ’s or simply amazing on it’s own for a hot summer night. Let’s all take a moment to eat something absolutely delicious and healthy. Cheers!
Margarita Shrimp Salad
Ingredients
- For Margarita Marinade
- 1 pound Large Shrimp, peeled and deveined
- 1 whole Lime, zested and juiced
- 1/2 whole Lemon, zested and juiced
- 1 whole Orange, zested and juiced
- 1 tablespoon Grand Marnier
- 2 tablespoons Tequila
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Salt
- For Cilantro Lime Dressing
- 1 whole Lime, zested and juiced
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Cilantro, finely chopped
- 1 clove Garlic, minced or grated
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 cup Olive Oil
- For the Salad
- Chopped Kale {Romaine or Spinach work great here too, use your favorite green for this salad.}
- 2 whole Red Bell Peppers
- 1 whole Avocado, diced
- 1 tablespoon Cilantro, chopped
- Cotija Cheese, crumbled for sprinkling
- Maldon Sea Salt, for sprinkling
Directions
- Step 1 Preheat your grill to medium high and place the red peppers on to roast for 15 minutes on direct heat. Rotating until all the sides are charred. Place in a plastic bag and seal. Allow peppers to sweat for 15 minutes while you prepare the rest of the ingredients.
- Step 2 For the Marinade
- Step 3 Toss together the shrimp, lime, lemon, orange, grand marnier, tequila, olive oil and garlic salt. Cover with plastic wrap and place in the refrigerator to marinate for 20 minutes.
- Step 4 Choose your favorite tequila wisely. Rule of thumb: always cook with what you enjoy drinking.
- Step 5 For the Dressing
- Step 6 Whisk all ingredients in a together until fully emulsified. Toss the kale in the dressing with chopped avocado and cilantro. Set aside.
- Step 7 For the Salad
- Step 8 Remove red peppers from the plastic bad and peel the skins off. Seed and devein the peppers and cut into strips. Toss into the salad.
- Step 9 Remove shrimp from the marinade with tongs and discard the rest of the liquid. Cook on your preheated grill or on a griddle. Cook 2 minutes per side remove and toss with the salad.
- Step 10 When plating the salad, sprinkle with cotija cheese and a sprinkle of maldon salt.
Preheat your grill to medium high and place the red peppers on to roast for 15 minutes on direct heat. Rotating until all the sides are charred. Place in a plastic bag and seal. Allow peppers to sweat for 15 minutes while you prepare the rest of the ingredients.
FOR THE MARGARITA MARINADE
Toss together the shrimp, lime, lemon, orange, grand marnier, tequila, olive oil and garlic salt.
Cover with plastic wrap and place in the refrigerator to marinate for 20 minutes.
Choose your favorite tequila wisely. Rule of thumb: always cook with what you enjoy drinking.
Beautiful photo, beautiful ingredients.
Marinate these babies!
FOR THE CILANTRO LIME DRESSING
Whisk all ingredients in a together until fully emulsified. Toss the kale in the dressing with chopped avocado and cilantro. Set aside.
FOR SALAD FIXINGS
Remove red peppers from the plastic bad and peel the skins off. Seed and devein the peppers and cut into strips. Toss into the salad.
Remove shrimp from the marinade with tongs and discard the rest of the liquid. Cook on your preheated grill or on a griddle. Cook 2 minutes per side remove and toss with the salad.
When plating the salad, sprinkle with cotija cheese and a sprinkle of maldon salt.
Absolutely one of my favorite things to finish a dish off with. It’s true what the box says, “Loved by chefs the world over.” You can find in the spice section of your grocery store.
You can serve this salad warm or cold. I love the contrast of the crisp cold salad and warm shrimp and peppers. Absolutely delicious!
Savor and Enjoy!
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