Margarita Shrimp Salad

To Marinate the Shrimp:
2 tablespoons cilantro, chopped
1 clove garlic, chopped
1 Serrano chile, diced
1/4 cup tequila
2 tablespoons triple sec
1 lime, juice and zest
1 pound large shrimp, peeled and deveined with tails on

To finish the Salad Dressing:
1/4 cup olive oil
Salt and pepper to taste

For the Salad:
1 large tomato
1 yellow or red bell pepper, diced
4 cups salad greens
Tortilla chips for garnish
Lime wedges for garnish

Combine the cilantro, garlic, Serrano chile, tequila, triple sec, lime juice and lime zest. Add the shrimp and marinate for at least 1 hour.

Drain the shrimp and place marinade in a saucepan. Boil for 4-5 minutes until it is reduced by half. Let cool. Whisk in the olive oil and season with salt and pepper to taste. Set the dressing aside.

Grill the shrimp until cooked through. Shrimp can be served warm or room temperature.

Combine the tomato, bell pepper, and salad greens in a bowl. Toss with the dressing. Serve on a plate topped with the shrimp and garnish with tortilla chips and lime wedges.

Serves 4.