Grilled Tequila Shrimp Mexican Salad from Bonicelli Kitchen

Grilled Tequila Shrimp Mexican Salad from Bonicelli Kitchen

Tequila Marinade

1/4 cup lime juice

1/4 cup tequila

1/2 cup olive oil

2 cloves garlic (minced)

1/2 tsp. kosher salt

1/2 tsp. cumin

1/2 tsp. red pepper

2 pounds tail on raw shrimp (peeled, and deveined)


1/2 cup fresh lime juice

1/4 cup honey

1 tsp. cumin

2 cloves garlic (minced)

1 tsp. kosher salt

1/4 cup olive oil

Freshly ground black pepper


2 medium heads of romaine lettuce

2 medium red bell peppers (diced into 1/4-inch pieces)

1 red onion (diced into 1/4-inch pieces)

1 jicama (peeled and diced into 1/4-inch pieces)

2 medium zucchini (diced into 1/4-pieces)

2 cups cherry tomatoes (quartered)

2 cups frozen sweet corn (thawed or 8 ears fresh sweet corn cut off of the cob)

2 cups cooked black beans

1 cup finely chopped cilantro

Lime wedges for garnish

Tortilla strips for garnish


Shrimp and Marinade

Step 1:

Whisk together the lime juice, tequila, olive oil, garlic, salt, cumin, and red pepper in a bowl until well blended. Pour into a large resealable plastic bag and add the shrimp. Seal the bag and turn to coat evenly. Refrigerate 1 to 3 hours before grilling.

Step 2:

Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches above heat source. Drain and discard marinade from shrimp. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes.

Dressing and Salad

Step 1:

Combine lime juice, honey, cumin, garlic, salt, pepper and oil in a bowl. Use an immersion blender or a whisk to combine. Add more salt and pepper, if necessary. Set aside.

Step 2:

Arrange leaves of romaine on 6 salad plates.

Step 3:

Combine salad ingredients in a large bowl. Stir to combine.

Add dressing and stir to coat all ingredients.

Step 4:

Top each plate of romaine with salad and arrange shrimp on top.

Garnish with lime wedges.

Serve with tortilla strips on the side.