Recipe from

This was delicious. Light and citrusy with excellent flavor! J and I both really liked this. And it really only took maybe 30 minutes to put together. I am putting in the amounts that I used for just the 2 of us.

1/2 lb medium shrimp, peeled and deveined
1/4 c tequila
2 t freshly grated orange zest
1 t freshly grated lime zest
1/2 t salt
1/4 c thinly slivered onion
Creamy Lime-Chile Dressing (see recipe below)
2 c torn romaine
1 medium endives, cored and torn into pieces (1 cups)
1 orange, peeled and cut into segments
1 ripe avocado, peeled and cubed
1/2 T lime juice
1/2 T EVOO

Toss shrimp, tequila, orange and lime zest and salt in a medium bowl, cover and marinate in fridge for about 10 minutes, stirring every few minutes.

Place onion in a small bowl, cover with cold water and ice, and let sit for 10 minutes.

Meanwhile – prepare the Creamy Lime-Chile Dressing (recipe follows).

Toss romaine, endive, orange, and drained onion into a bowl. Add the dressing and toss to coat. Divide among 2 dishes.

Toss the avocado with lime juice, then divide among the salads.

Drain the shrimp – reserving the marinade.

Heat oil in a medium-large skillet over medium-high heat. Add the shrimp and cook until pink and firm – 2-3 minutes. Divide among the salads.

Add the reserved marinade into the skillet and bring to a boil, stirring. Spoon evenly over the shrimp, and serve.

Creamy Lime-Chile Dressing:
6 T reduced fat sour cream
3 T lime juice
2 t minced jalepeno pepper, seeds removed
1 t chili powder
1 t sugar
1/4 t salt

Whisk all ingredients into a small bowl.

(Note: I used the full recipe for the dressing, and I ended up using most of it in the salad.)