|Southwest Grilled Shrimp Salad|
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
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