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Southwest Grilled Shrimp Salad

Yield Makes 4 main-dish servings
To complement the Southwest flavor orientation of this refreshing grilled shrimp salad, Margaret Pache suggests a garnish of chopped pecans. This may not sound regional, but in fact, pecan production flourishes in Arizona.


  • 1 pound (16 to 20 per lb.) shelled, deveined shrimp, rinsed
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup tequila
  • 2 tablespoons orange-flavor liqueur or orange juice
  • 3 tablespoons salad oil
  • 1 tablespoon minced fresh jalapeño chili
  • 1 clove garlic, peeled and minced or pressed
  • 1/4 cup minced green onions (including tops)
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 1 orange (3/4 lb.)
  • 2 firm-ripe avocados (about 1/2 lb. each)
  • 2 quarts salad mix (1/2 lb.), rinsed and crisped
  • Chili-orange dressing
  • Salt

Nutrition Information

  • calories 436
  • caloriesfromfat 56 %
  • protein 26 g
  • fat 27 g
  • satfat 3.9 g
  • carbohydrate 24 g
  • fiber 3.9 g
  • sodium 641 mg
  • cholesterol 173 mg

How to Make It

  1. In a bowl, mix shrimp, vinegar, tequila, liqueur, oil, jalapeño, garlic, green onions, cumin, and cayenne. Cover and chill 30 minutes or up to 1 day, mixing occasionally.

  2. Meanwhile, cut peel and white membrane from orange. Working over a bowl to catch juice, cut between fruit and inner membranes to release segments into bowl. Squeeze juice from membranes into bowl; discard membranes and peel.

  3. Pit, peel, and slice avocados; add to oranges and mix gently.

  4. Drain shrimp, reserving marinade. Thread shrimp onto flat metal skewers. Lay skewered shrimp on a barbecue grill over very hot coals or very high heat on a gas grill (you can hold your hand at grill level only 1 to 2 seconds); close lid on gas grill. Cook shrimp, turning once and brushing frequently with marinade for the first 2 to 3 minutes, until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 4 to 5 minutes total.

  5. Mound salad mix equally on dinner plates. Push hot shrimp from skewers. Arrange shrimp, orange segments, and avocados equally on salad mix; moisten equally with chili-orange dressing, and add salt to taste.