Margarita Shrimp Salad

• Shrimp
• 2 tablespoons chopped fresh cilantro
• 2 garlic cloves, minced
• 1 serrano chili, stemmed, seeded, and finely diced
• 1/3 cup tequila
• 2 tablespoons triple sec or 2 tablespoons Grand Marnier
• 1/4 cup freshly squeezed lime juice
• 1 teaspoon ground cumin
• 1 lb large shrimp, peeled and deveined (16-20 count per pound)
• 1/4 cup olive oil
• salt & freshly ground black pepper, to taste
• Salad
• vegetable oil, for frying tortillas
• 4 (6 inch) corn tortillas, cut into julienne
• 1 teaspoon chili powder
• 1 tomatoes, cored, seeded, and diced
• 1 yellow bell pepper, cored, seeded, and diced
• 6 cups torn romaine lettuce leaves, washed and thoroughly dried

1. Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
2. Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
3. Drain the shrimp and reserve the marinade.
4. In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
5. Remove from heat, transfer to a small bowl, and cool.
6. Whisk in the olive oil and season to taste with salt and pepper; set aside.
7. Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
8. Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
9. Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
10. When oil is about 375u0b0, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
11. Sprinkle with chili powder while still warm.
12. In a large bowl, mix together the tomato, bell pepper and lettuce.
13. Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
14. Top with the grilled shrimp and tortilla strips and serve immediately.

shrimp, fresh cilantro, garlic, serrano chili, tequila, triple, freshly squeezed lime juice, ground cumin, shrimp, olive oil, salt, salad, vegetable oil, corn tortillas, chili powder, tomatoes, yellow bell pepper, torn romaine lettuce leaves

Taken from www.food.com/recipe/margarita-shrimp-salad-65058 (may not work)