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Sunday, June 9, 2013

Maragarita and Citrus Shrimp Salad with Mango and Pineapple Chunks and Citrus Honey Viniagrette Dressing

Yum! Nothing says "great summer dinner" like a refreshing and light salad. After working in my garden today, walking 3 miles and generally just getting a lot done, I decided that a nice, light dinner was in order. I opened my freezer, took out some shrimp that I had purchased last week and after unwrapping it, I was shocked to find that  the employee behind the seafood counter had inadvertently given me already cooked shrimp, instead of raw shrimp!  I don't think I have ever bought the pre-cooked kind. So what was I supposed to do with this?  I pondered for a few minutes and then it hit me....make a yummy salad! Since the shrimp was already cooked, I just had to find a way to dress it up a bit. I could have taken the easy route and just served basic shrimp on greens, but that would not have been any fun! So this was the end result and boy oh boy, I'm sure glad it was!
For the Margarita and Citrus Shrimp Marinade:
1/2 lb. pre-cooked, peeled shrimp
1/2 jalapeno pepper, chopped
1 1/2 Tbsp olive oil
1/4 tsp coriander
1/2 clove garlic, chopped
Zest and juice from 1 large lime

Salt/Pepper to taste

Cut the tails off the shrimp and set aside. In a medium bowl, combine the jalapeno, olive oil, coriander, garlic, lime zest, lime juice, salt and pepper. Put the shrimp in this mixture. Toss the shrimp to evenly coat it with the marinade. Marinade the shrimp in the refrigerator for 15-30 min.

For the Margarita and Citrus Shrimp Sauce:
1/8 cup Margarita mix (the sweet and sour mix, not the one with the alcohol already in it)
1/8 cup Tequilla
Juice and Zest of 1 large orange
Juice of 2 large limes
1 green onion, chopped

While your shrimp are marinading, get out a small saucepan to make the sauce. In the saucepan combine the margarita mix, tequilla, zest and juice of the orange, lime juice and the green onion. Bring to a boil and let cook on medium for about 6 minutes. Cool slightly. Drain the marinade off the shrimp that is in the refrigerator then pour the cooled  sauce over your shrimp. Place the shrimp back into the refrigerator to cool down while you prepare the dressing and the salad.

For the Citrus Honey Vinaigrette Dressing: 
1 garlic clove, minced
1/2 Tbsp onion, chopped finely
1 large orange, juiced
2 limes, juiced
2  Tbsp honey
3/4 tsp cumin
1/2 tsp salt
1/4 tsp pepper
dash of Sriracha sauce
1/2 cup olive oil

Place all the dressing ingredients in a container with a tight fitting lid that seals well. Shake it all up and store in the refrigerator until ready to use. Shake again before using!

For the Salad:
Spinach
Kale
Tomato
Red Onion, sliced
Cilantro
Mango, cut into slices or chunks
Fresh Pineapple, cut into slices or chunks
Avocado, cut into slices

You can use as much or as little of each of these ingredients, for the salad, as you would like. Be creative and put whatever salad fixin's you think would taste good with this, into your salad. Assemble the salad in any way you would like. Top with the shrimp and the cold dressing! Enjoy!


*The recipe for the dressing was adapted from: http://www.ourbestbites.com/2008/06/honey-citrus-vinaigrette/





2 comments:

  1. making this AND the enchiladas!! :) win-win!!

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  2. YaY! I know they will love it. I can't wait to hear how it turned out.

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