• 8servings
  • 255calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B6, C, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lime , grated zest and juice

  2. 2 tablespoon(s) olive oil

  3. 3/4 teaspoon(s) minced garlic

  4. 3/4 teaspoon(s) ancho chile powder

  5. 32 large (about 2 pounds) shrimp , peeled and deveined, leaving tail shell intact 3 tablespoon(s) olive oil

  6. 3 tablespoon(s) fresh lime juice

  7. 3 tablespoon(s) cocktail sauce

  8. 2 tablespoon(s) tequila , 3 serrano chiles , seeded and minced 5 teaspoon(s) sea salt

  9. 2 cup(s) peeled, diced jicama

  10. 3 plum tomatoes , diced

  11. 5 cup(s) sliced red onion

  12. 2 ripe Hass avocados , peeled, pitted, and diced

  13. 3 tangerines , peeled, split into segments

  14. 5 cup(s) torn cilantro leaves

  15. Kosher salt , Lime wedges

  16. 1 large bunch watercress , separated into small sprigs

Instructions Jump to Ingredients ↑

  1. Shrimp: Combine lime zest and juice, oil, chile powder, and garlic in a food storage bag; add shrimp. Seal bag, toss to coat shrimp. Marinate at least 4 hours or overnight in refrigerator.

  2. Heat broiler. Place shrimp on broiler pan rack. Broil 4 to 5 minutes, turning once, or until just cooked through.

  3. Dressing and Salad: In a large bowl, whisk oil, lime juice, cocktail sauce, tequila (if using), chiles, and salt until combined. Add remaining salad ingredients; gently toss. Carefully stir shrimp into salad mixture.

  4. To assemble Margaritas: If salt-rimmed glasses are desired, place about 1/4 cup salt on a saucer. Rub rims of 8 margarita glasses with lime wedges to moisten; invert glasses into salt to coat rims. Place a few watercress sprigs into each glass. Carefully spoon shrimp salad into prepared glasses. Garnish with a lime wedge.


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