This is inspired by Skinny Taste. It takes minute to prepare and tastes out of this world! I served it with grilled romaine and onions, it would also be great in tacos.
1 lb peeled and deveined jumbo shrimp
1/2 tsp ground cumin
1/2 tsp salt and pepper
1/2 tbsp olive oil
4 garlic cloves, minced
1/4 tsp crushed red pepper flakes
4 tbsp lime juice
2 oz tequilla
1/3 c rough chopped cilantro
2 heads of romaine, halved lengthwise
1 sweet onion, sliced into 1/2 inch thicknslices
1 avocado, sliced thin
Preheat a grill to medium high. Spray lettuce and onions on both sides with olive oil.
Grill veggies until nicely charged on both sides. Remove from grill and set aside.
Combine cumin, salt, pepper, red pepper flakes and garlic in a large bowl. Toss shrimp in spices and set aside.
Heat oil is a large skillet over medium heat. Add shrimp and stir occasional till they start to turn pink and curl, add lime juice and tequila and cook for 30 seconds. Remove from heat and stir in cilantro.
Serve shrimp and sauce over the grilled romaine and onions with avocado.
Serves 2 – 4.
Since getting my Vitamix I’ve gone a little blender crazy, yup I’m trying to get every penny out of this purchase. This week it was mango margaritas – booze and serving a fruit? I’m in!
2 c ice
1/4 lime juice lime wedge
8 oz silver tequila
10 oz frozen mango
2 ozs orange liqueur
In a blender, pure the ingredients and blend until smooth. Pour into a glass and serve.
I was never a fan of blended drinks until I got a Vitamix and a fridge with an ice maker – now it’s margarita mayhem at my house come the weekend! It’s super hot today so needed something extra refreshing – these hit the spot!
1 1/2 lb frozen strawberries
8 oz tequila
4 oz lime juice
2 oz grand marnier
1/8 teaspoon fine salt
3 c ice
Place all of the ingredients except the ice in a blender and blend on high until smooth. Add the ice, pushing it to the bottom of the pitcher, and blend on high until smooth. Serve immediately.
This is a great cocktail for a hot summer night, light refreshing with a little kick. I used the Vitamix to blend it up then stored in the freezer until cocktail time. You could also serve over ice.
2 TBSP superfine sugar
1 lime wedge
3 1/2 c cubed seeded watermelon
1/2 c tequila
3 TBSP fresh lime juice
1 TBSP Triple Sec
On a small plate, pour sugar. Use like wedge to moisten the rim of your glasses, then dip into sugar.
Pour sugar and remaining ingredient into a blender and purée.
I found this one in Food & Wine. I excluded the simple syrup – seemed sweet enough for me.
1 teaspoon ancho chile powder
1 teaspoon kosher salt
1 teaspoon sugar
1/2 oz fresh lime juice
2 oz blanco tequila
1 lime wedge
2 ounces watermelon juice
Combine salt ingredients in a small bowl big enough to fit your glass into.
In a blender, purée watermelon. Dip the glasses in the foam, shake, then dip into salt mixture.
Combine remaining ingredients in a cocktail shaker. Shake. Serve over ice.
Makes 1 cocktail.
Salt for lots. I store mine in a Tupperware container for future use.
I found this one in Food & Wine and had to try it. Well except I had oranges and not tangerines, so I improvised. These are the yummiest margaritas I’ve ever had.
2 orange wedges
7 oz silver tequila
4 TBSP fresh lime juice
4 TBSP fresh orange juice
1 oz orange liqueur
Rub lime on 4 small margarita glasses with the line. Spread salt in a saucer and dip in the glass rims. In a shaker, mix 1/2 the ingredients, shake vigorously. Strain into glasses. Make remaining drinks.