Caesar Salad With Tequila & Lime-Grilled Shrimp With Chipotl - cooking recipe

Ingredients

Shrimp Marinade
1/2 cup olive oil
1/3 cup freshly squeezed lime juice
3 tablespoons tequila
2 tablespoons chopped garlic
2 tablespoons chopped cilantro
18 jumbo shrimp, raw with shells removed
Salad
2 romaine lettuce hearts, torn itno bite-size pieces
3 medium vine-rippened tomatoes, seeded and chopped into 1/4 inch pieces
1 cup corn kernel, uncooked and fresh from the cob
Dressing
1 cup mayonnaise
1/4 cup chicken broth
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 teaspoons brown sugar
3 teaspoons minced canned chipotle chiles (in adobe, to taste)
Garnish
freshly grated parmesan cheese
cilantro
crouton, Large Size

Preparation

Marinade:
Stir together ingredients for marinade.
Add shrimp. Set aside to marinade 1/2 hour.
Dressing:
Whip to a smooth consistency the dressing ingredients; mayonnaise, broth, soy sauce, lemon juice, chipotle. Refrigerate for 30 minutes.
Grill Shrimp:
Remove shrimp from marinade and grill over medium-hot setting for a couple of minutes on each sitde. The goals is for the shrimp to taste grilled! When shrimp is done, remove and set aside to cool.
Assemble Salad:
In a large salad bowl, mix romaine, corn and tomatoes with dressing.
Place on a chilled salad plates.
Place shrimp on lettuce bed.
Garnish with Parmesan Cheese, croutons and cilantro.
Serve additional dressing on the side.
Serve immediately.