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Southwest Grilled Shrimp Salad
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    Southwest Grilled Shrimp Salad

  • 1 Pound Shrimp (16-20 per lb) -- deveined, shelled
  • 1/4 Cup Seasoned rice vinegar
  • 1/4 Cup Tequila
  • 2 Tablespoons Orange liqueur -- (or Orange Juice)
  • 3 Tablespoons Salad Oil -- (Olive oil)
  • 1 Tablespoon Jalapeno chile pepper -- minced
  • 1 Clove Garlic -- minced
  • 1/4 Cup Green Onion -- Minced
  • 1/2 teaspoon Ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 Orange
  • 2 Avocado -- firm and ripe
  • 2 Quarts Mixed salad greens -- rinsed
    CHILE OIL DRESSING:
  • 1/4 Cup Seasoned rice vinegar
  • 2 Tablespoons Salad oil
  • 2 Tablespoons Orange juice
  • 2 teaspoons Jalapeno chile pepper -- minced
  • 1 Clove Garlic -- minced
  • In a bowl, mix shrimp, vinegar tequila, liqueur, oil, jalapeno, garlic, green onions, cumin and cayenne. Cover and chill 30 minutes , up to 1 day.

    Meanwhile, cut peel and white membrane from orange. Working over a bowl to catch juice, cut between fruit and inner membranes to release segments into bowl. Squeze juice from membranes into bowl, discard membranes and peel.

    Pit, peel and slice avacados; add to oranges and mix gently.

    Drain shrimp, reserving marinade. Thread shrimp onto flat metal skewers. Lay skewered shrimp on a BBQ grill over very hot coals or very high heat on a gas grill (hold you hand over heat for no more than 2 seconds). Cook shrimp turning once and brushing frequently with marinade for the first 2 to 3 minutes -until shrimp is bright pink. No more than 4 - 5 minutes total cooking time.

    Mound salad mix on dinner plates. Push shrimp off skewers, arrange shrimp, orange segments and avocados equally on salad mix Dress with Dressing.

    From: Sunset Magazine
    Posted By: ???
    Post Date: June 2001

    *BACK TO SALADS*







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