Margarita Shrimp Salad - Cinco de Mayo

Margarita Shrimp Salad - Cinco de Mayo

2 teaspoons olive oil
8 ounces peeled shrimp
1/4 cup tequila
2 tablespoons pineapple juice
2 tablespoons lime juice
2 cups torn iceberg lettuce
2 cups torn romaine lettuce
1 cup chopped fresh pineapple
1 cup chopped mango
1/2 cup chopped jicama
1/2 cup chopped avocado
1/4 cup diced tomatoes
1 tablespoon chopped fresh cilantro

Salad dressing of choice

Coat a sauté pan with olive oil. Over medium-high heat, sauté shrimp in tequila, pineapple juice and lime juice until no longer pink, 3 to 4 minutes.
Drain shrimp and let cool.

In a large bowl, combine remaining ingredients and toss well. Add shrimp to salad.

Makes 2 servings.