Margarita Shrimp Salad

• 1 pound shrimp medium, peeled and deveined, 30-40 per pound
• 1/4 cup tequila
• 2 teaspoons orange zest freshly grated
• 1 teaspoon lime zest freshly grated
• 1/2 teaspoon salt
• 1/4 cup red onion thinly slivered
• 4 cups romaine lettuce torn
• 2 medium belgian endive cored and torn into pieces (2 cups)
• 1 each oranges peeled and cut into segments
• 2 each avocados ripe Hass, peeled, pitted and cut into 1/2-inch cubes
• 1 tablespoon lime juice see Tip
• 1 tablespoon olive oil, extra-virgin
• 1 x limes wedges

1. Toss shrimp, tequila, orange zest, lime zest and salt in a medium bowl.
2. Cover and marinate in the refrigerator for 10 minutes, stirring occasionally.
3. Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.
4. Meanwhile, make Creamy Lime-Chile Dressing.
5. Toss romaine, endive, orange segments and the drained onion in a large bowl.
6. Add the dressing and toss to coat.
7. Divide among 4 plates.
8. Toss avocados with lime juice and divide among the salads.
9. Drain the shrimp, reserving the marinade.
10. Heat oil in a large skillet over medium-high heat.
11. Add the shrimp and saute until pink and firm, 2 to 3 minutes.
12. Divide among the salads.
13. Add the reserved marinade to the pan and bring to a boil, stirring; spoon over shrimp.
14. Serve with lime wedges for squeezing.
15. Tips: To juice a lime:
16. A lime at room temperature gives the most juice (1 1/2 to 2 tablespoons).
17. Before juicing, roll the lime on the counter, pressing down with your hand.
18. If the recipe calls for both zest and juice, grate the zest before squeezing the juice.

shrimp, tequila, orange zest, lime zest freshly, salt, red onion, romaine lettuce, oranges, avocados, lime juice, olive oil, limes wedges

Taken from recipeland.com/recipe/v/margarita-shrimp-salad-48721 (may not work)