Source: dLife

Shrimp and tomato salad with a tasty tequila dressing.

Servings

6 large raw shrimp , peeled and deveined
1 tsp salt
0.5 tsp black pepper
2 tbsp fresh lime juice
2 tbsp tequila, 80 proof (or orange juice)
1 tbsp canola oil
2 tsp dried marjoram
0.25 tsp salt
0.25 tsp black pepper
3 fresh tomatoes , cored (orange, green, and/or red)
1 cup sliced jicama , peeled (or peeled kohlrabi or yellow summer squash)
1 medium zucchini , coarsely shredded

1 In a large saucepan bring 4 cups water, salt, and 1/2 teaspoon of the pepper to boiling.
2 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.
3 In a screw-top jar combine lime juice, tequila, salad oil, marjoram, 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Cover and shake well.
4 Cut each tomato vertically into 6 slices. Place in a 2-quart square baking dish. Pour dressing over tomatoes. Cover and chill for 2 to 4 hours.
5 Remove tomatoes from dish, reserving dressing. Place a tomato slice on each of 6 salad plates. Top with about 1 tablespoon of the shredded jicama.
6 Repeat layers, alternately stacking tomatoes and shredded vegetables, and ending with a tomato slice.
7 Top each salad with a cooked shrimp. Drizzle each salad with reserved dressing.

If you prefer, you can substitute already cooked shrimp instead or peeling and deveining your own fresh shrimp. Peeled, deveined cooked shrimp is often available at many supermarkets.