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Ingredients

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Directions

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  • For dressing, in a screw-top jar combine lime juice, tequila, salad oil, marjoram, salt, and pepper. Cover and shake well.

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  • Cut each tomato vertically into 6 slices. Keeping slices loosely together so you can reassemble them easily later on, place in a 2-quart square baking dish. Pour dressing over tomatoes. Cover and chill for 2 to 4 hours.

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Instructions Checklist
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  • Remove tomatoes from dish, reserving dressing. Place a tomato slice on each of 6 salad plates. Top with about 1 tablespoon of the shredded vegetable. Repeat layers alternately stacking tomatoes and shredded vegetables, and ending with a tomato slice. Top each salad with a cooked shrimp. Drizzle each salad with reserved dressing. Makes 6 side-dish servings.

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To peel shrimp, open the shell down the underside. Starting at the head, pull back the shell. Gently pull on the tail to remove. Use a sharp knife to remove the black vein that runs along the center of the back. Rinse under cold running water. To cook shrimp, in a large saucepan bring 4 cups water, 1 teaspoon salt, and 1/2 teaspoon black pepper to boiling. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally. Rinse under cold running water; drain well and chill.

Nutrition Facts

75 calories; 3 g total fat; 0 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 28 mg cholesterol; 138 mg sodium. 188 mg potassium; 5 g carbohydrates; 0 g fiber; 0 g sugar; 5 g protein; 0 RE vitamin a; 49 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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