Ingredients:
2 tablespoons chopped fresh cilantro
2 garlic cloves, minced
1 serrano chilies, 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
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 peppers, cored, seeded, and diced
6 cups torn romaine lettuce leaves, washed and thoroughly dried
Directions:
Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
Drain the shrimp and reserve the marinade.
In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
Remove from heat, transfer to a small bowl, and cool.
Whisk in the olive oil and season to taste with salt and pepper; set aside.
Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
When oil is about 375F, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
Sprinkle with chili powder while still warm.
In a large bowl, mix together the tomato, bell pepper and lettuce.
Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
Top with the grilled shrimp and tortilla strips and serve immediately.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.