Margarita Shrimp

I love Margarita Shrimp. I have not made this recipe in quite some time, so it's going to be dinner tonight! It will be a welcomed change from all the heavy eating that has been going on at my house lately!

Ingredients

• 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
  
• 4 cups torn romaine lettuce
  
• 2 medium endives, cored and torn into pieces (2 cups)
  
• 1 orange, peeled and cut into segments
  
• 2 ripe avocados, peeled, pitted and cut into 1/2-inch cubes
  
• 1 tablespoon lime juice
  
• 1 tablespoon extra-virgin olive oil
  
• Lime wedges
  

Recipe Directions
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. 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. Drain the shrimp, reserving the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and saute 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.
Source:Margarita Shrimp