MARGARITA SHRIMP SALAD
Steps:
- Reserve 1 C marinade, then marinade shrimp in remainder for 2 hours. Soak skewers in cold water, then thread 3-4 shrimp onto each and season with salt and pepper. Add parsley or cilantro to reserved marinade. Heat grill to high, lightly coat shrimp with olive oil, wrap ends of skewers with foil to prevent burn. Place shrimp in center of grill, cover and cook 2-3 min, brush with reserved marinade. Turn them over, cover, brush w/marinade again, and grill 3-4 minutes. Toss lettuce, tomatoes, corn and asiago cheese together. Combine lime juice, olive oil and pinch of sugar and salt, toss with greens and divide onto 4 plates, top each with shrimp. Marinade: in glass container, combine 5 cloves minced garlic, 1/3 C tequila 1/3 C triple sec, juice from 2 limes, 2 C liquid margarita mix, and 1 C light olive oil.
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