The sweet and tart booziness of a tropical cocktail sneaks its way into a simple-to-grill shrimp salad. For young shrimp lovers, replace the tequila with ginger ale or ginger beer.
|3 navel oranges, divided||4 kiwis|
|2 limes||1 mango|
|1 large garlic clove, minced||1 head green leaf lettuce, cleaned and torn into bite-size pieces|
|1/4 cup tequila||1/4 cup olive oil|
|3 dozen large shrimp, peeled and deveined|
Juice one of the navel oranges and cut the other two oranges into segments by slicing off the peel and pith, then cutting between each membrane to remove the sliver of orange. Reserve these slivers, or “supremes,” in a small bowl.
Juice the two limes and add the orange juice, garlic, and tequila to the lime juice in a large bowl. Add the shrimp and marinate, fully submerged at room temperature, for 30 minutes.
While the shrimp marinate, soak ten bamboo skewers in water and preheat a gas or charcoal grill for direct heat cooking.
Peel and dice the mango and kiwi, and toss with the orange slivers. Toss with the lettuce and reserve.
Drain the shrimp, reserving the marinade, and spear onto the bamboo skewers. Grill until just cooked through, about 3 minutes per side.
Simmer the reserved marinade until reduced by half, about 10 minutes. Whisk the marinade with the olive oil to make salad dressing. Toss with the reserved lettuce and fruit.
Divide the salad between four bowls and top each with a few shrimp skewers, or allow dinner guests to make their own salad and skewer combo
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