Spicy Margarita Shrimp Salad - cooking recipe

Ingredients

2 tablespoons cilantro
2 garlic cloves (minced)
2 jalapenos (seeded & finely diced)
1/3 cup tequila
2 tablespoons triple sec (or Grand Marnier)
1/4 cup lime juice
1 1/2 teaspoons cumin
1 lb shrimp (peeled,deveined and slit open)
1/4 cup olive oil
Salad ingredients
1 tomatoes (cored,seeded & diced)
1 small yellow pepper (cored,seeded and diced)
6 cups romaine lettuce (torn)
1 avocado (sliced)
1 cup corn chips (optional)

Preparation

Combine cilantro,garlic,chile,tequila,triple sec, lime juice and cumin in a non-reactive bowl; add shrimp, turn to coat and refrigerate for at least one hour.
Drain shrimp and reserve marinade.
In a small saucepan over high heat, bring reserved marinade to a boil,reduce heat to medium and simmer until reduced by half.
Remove from heat, transfer to a bowl, cool, whisk in olive oil & season with salt and pepper, set aside.
Prepare barbecue grill, (spray with non-stick) grill shrimp until just pink; about 1 minunte per side, keep warm.
In a large bowl, combine tomato,bell pepper and lettuce, toss with leftover/cooked marinade/dressing and divide among 4 large plates.
Top the salad with grilled shrimp and top with corn chips and avocado slices.