Terrytx posted 04-22-98
Cafe Annie's Shrimp and Avocado Salad with Tequila Onions
Recipe By : Houston Chronicle-4/22/98
Serving Size : 4 Preparation Time :0:00
Categories : Salads Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons tequila
1/2 teaspoon sugar
1/2 teaspoon salt
1 red onion -- cut in 1/4" slices
12 shrimp (12 ounces) -- shells on
2 cups cold water
1 teaspoon chili powder
3 limes -- divided
1 clove garlic, chopped (1 tbl)
6 tablespoons olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped cilantro
4 serrano chilies -- finely chopped
2 avocado
3 Roma tomato
2 heads romaine lettuce
lime wedges for garnish
3 hard cooked eggs -- chopped
1/4 cup queso fresco (Mexican white cheese) -- crumbled
In a 2-qt mixing bowl, combine tequila, sugar and salt. Toss onions in mixture and let stand 30 minutes.
In an 8-qt. soup pot, place shrimp (shells on), cover with cold water, and add chili powder and juice of 1 lime. Bring to a boil, reduce heat and simmer about 1 minute. Drain liquid and let shrimp cool naturally (without icing them).
Combine garlic, oil, mustard, juice of 2 limes, chopped cilantro and chilies in medium bowl.
Slice avocado lengthwise into 1/4" slices. Slice tomatoes into thin wedges and combine with oil mixture. Clean lettuce and use inner-most leaves only; save the rest for another use.
Divide among 4 salad plates, and top each with 3 shrimp. Sprinkle marinated onions over top, and drizzle with the oil mixture. Garnish each plate with lime wedges, chopped eggs
and queso fresco.
NOTES : This is as it appeared in the paper. It doesn't say what to do with the sliced avocado, but I assume you toss it with the oil mixture like the tomato wedges.