Ingredients
Marinade (recipe follows)
12 lg Shrimp, uncooked, peeled & deveined, with tail on
4 Wooden Skewers
Salt and Pepper
1 T minced parsley or cilantro
olive oil
1 5oz package baby romaine lettuce
1 C tear or cherry tomatoes, halved
1 C corn kernels (fresh or canned)
3 oz shaved asiago cheese
1/4 C fresh lime juice
1/4 C light olive oil
pinch of sugar
pinch of salt
For Marinade:
1/3 C tequila
5 cloves minced garlic
1/3 C triple sec
juice from 2 limes
2 C liquid margarita mix
1 C light olive oil
Preparation
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.
