Tangerine – Lime – Tequila Dressing

I was working in the lab, late last night. Or at least that’s what I tell myself. And its going to be a lot more spring-like this weekend and perhaps a simple spring greens salad would be nice. These are plenty of sales in the produce down at Sweet Pea market. While I was there, I found a small pint size bottle of tangerine juice. Now that got me thinking about tangerines, and limes, and with limes… tequila! Now, how about those greens with tangerine – lime – tequila dressing.

Here’s what you’ll need:

  • ¼ cup tangerine juice
  • ¼ cup olive oil
  • 2 tablespoons Silver Patron tequila
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar

Combine the ingredients and mix well… serve on top of those greens of course.

Tequila- Patron-Silver

Shrimp with Patron Silver Glaze

It’s a clean, crisp, and smooth nectar from the agave plant crafted into one of the best things to come from Jalisco Mexico. And it makes a nice glaze for shrimp. And being close to the holidays, it’s a nice way of finishing up the tequila left over from summer and make room for a new bottle on the shelf. So, let’s grab that bottle of Patron Silver, free a lime from the fridge, and make some sweet shrimp.

Here’s what you’ll need:

  • 1 cup Patron Silver tequila
  • 1 cup light brown sugar
  • 1½ tsp. lime juice
  • Half a dozen or so jumbo shrimp

Clean, peal, and de-vein your shrimp.

Combine the tequila, brown sugar, and lime juice in a sauce pan and simmer until its about the same consistence of maple syrup.

In a hot pan sauté the shrimp for a bout one minute, then brush the glaze on them and let them cook another minute or so. These guys do cook up rather quick.

I like to serve these guys up on a bed of roasted corn relish, or over Cajun spiced rice. But you could just plate them up with a shot of Patron Silver and a lime wedge and enjoy them as an appetizer (especially if you prepare this with a larger number of smaller shrimp).

Tequila- Patron-Silver

Shrimp Salad for Summer

Here’s a nice appetizer that you can make for the hotter days of summer with all that shrimp we stocked up on at the Stop and Shop sale… right… Well, I enjoy this roast shrimp salad served on endive. It’s a simple presentation for an appetizer that’s a little more complicated.

Here’s what you’ll need:

Roasted Shrimp with Lime

  • 1 pound shrimp, shelled and deveined
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons lime juice

Shrimp Salad Dressing

  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon chopped tarragon leaves
  • 2 teaspoons chopped mint leaves
  • 3 tablespoons chopped parsley
  • pinch sea salt

Preheat oven to 425 degrees F. Toss shrimp with olive oil, salt and pepper then bake in the oven for 4-6 minutes (depending on shrimp size) or until light pink and the edges are slightly curled.

Remove the shrimp from the oven and immediately toss with lime juice, set aside to cool.

Now, let’s make the dressing. In a large bowl, combine the sour cream, mayonnaise, lime zest, lime juice, tarragon, mint, parsley, and sea salt… and blend well.

Chop the roasted shrimp into small pieces then toss with the dressing. Slice the end of each endive and separate the leaves. Fill each leaf with a spoonful of shrimp salad and present on a serving platter.