Is Tequila food? Well…how about if it’s a key ingredient in a delicious Margarita Shrimp Salad? Whether you consider it a food or not, you’ll love this recipe I adapted from a cookbook I bought at the Cafe Terra Cotta several years ago.
Maragrita Shrimp Salad: Combine 2 tblsp fresh chopped cilantro, 1 tblsp. minced garlic, 1 jalapeno chile, seeded and finely diced, 1 tblsp. Grand Marnier, juice from 1/2 lime with the zest, 1/3 cup of Tequila, and 1 tsp ground cumin in a zip lock baggie and add 16 medium size shrimp that have been peeled, devined, and butterflied. Marniate for 1 hour.
Remove shrimp and pour the marinate into a small saucepan and bring to a boil. Reduce the heat and simmer until the sauce is reduced by half. Remove from heat and let cool. Once cooled, whisk in 1/4 cup olive oil, salt and pepper to taste. Set aside and dress salad before serving.
Grill the shrimp until just pink, about 1-2 minutes per side. keep warm. In a large bowl, add about 10 cherry tomatoes that have been cut in half or quarters, depending upon their size, 1 yellow or orange pepper, that has been cored, seeded, and diced into small pieces and 10 leaves of romaine lettuce that has been cut into juliene slivers. Toss with the marinade and top with the grilled shrimp. Add yellow corn tortilla chips on the side and enjoy!
You won’t want to miss this Tuesday’s broadcast on A Closer Look Radio! My friend Pam Atherton will be interviewing Tequila Journalist and expert; Mike Morales, the country’s only tequila journalist, blogging and reporting exclusively on the trends, producers, insiders, and hottest brands in the tequila industry today.
Tuesday, May 4th