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Ingredientes
- 2 tsp minced cilantro
- 2 x cloves garlic, chopped
- 1 x Serrano Chile, stemmed, seeded, and finely diced
- 1 x pasilla Chile, stemmed, seeded and finely diced
- 1/3 c. tequila
- 2 tsp Grand Marnier or possibly Contreau (Mexican spelling is Controy)
- 1/4 c. freshly squeezed lime juice
- 1 tsp cumin seed, toasted and or possibly grnd
- 1 x -lb. small shrimp (16-20 per lb. - deveined and peeled)
- 1/4 c. extra virgin olive oil Salt and freshly grnd black pepper to taste
- 4 x corn tortillas, 6 inches in diameter, julienned Vegetable oil for frying tortillas - I bake them in the oven instead of frying
- 1 tsp Ancho Chile pwdr
- 2 x tomato (Roma), cored, seeded and diced
- 1 x yellow Anaheim bell pepper, cored, seeded and diced
- 6 c. torn romaine lettuce, washed and dry
Direcciones
- For the shrimp: Combine the cilantro, garlic, Chile, tequila, Contreau or possibly Grand Mariner, lime juice, and cumin seed in a bowl. Add in the shrimp, turn to coat, and chill for at least 1 hour. Drain the shrimp and reserve the marinade.
- In a small saucepan over high heat, bring the reserved marinade to a boil. Reduce the heat to medium and simmer till reduced by half. Remove from the heat, transfer to a bowl, and let cold. Whisk in the extra virgin olive oil and season with salt and pepper to taste. Set aside.
- Prepare a barbecue grill or possibly preheat a broiler. Grill or possibly broil the shrimp till just pink, about 1 minute per side. Keep hot.
- For the salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat. When the oil is about 375, (if you wish to deep fat fry) fry the tortilla strips in batches till light brown and crisp. Drain on paper towels. Sprinkle with Chile pwdr while still hot. Baking at 500 degrees will give you the same results.
- In a large bowl, mix together the tomato, bell pepper, and lettuce. Toss with the marinade oil dressing and divide among 4 large plates or possibly shallow bowls. Top the salad with grilled shrimp and fried tortilla strips. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1065g | |
| Calories 937 | |
| Calories from Fat 102 | 11% |
| Total Fat 11.6g | 14% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 689mg | 230% |
| Sodium 740mg | 31% |
| Potassium 2054mg | 59% |
| Total Carbs 59.36g | 16% |
| Dietary Fiber 12.5g | 42% |
| Sugars 8.14g | 5% |
| Protein 101.78g | 163% |
