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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stacked Tomato Salad

Source: dLife

Shrimp and tomato salad with a tasty tequila dressing.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	71.9

Total Carbs	7.2 g

Dietary Fiber	2.0 g

Sugars	3.0 g

Total Fat	2.8 g

Saturated Fat	0.2 g

Unsaturated Fat	0.7 g

Potassium	177.4 mg

Protein	2.5 g

Sodium	501.7 mg

Dietary Exchanges 2.8 Fat, 0.9 Vegetables, 0.0 Fruits, 0.1 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 each large raw shrimp 1.0
1 tsp salt 0.5
0 1/2 tsp black pepper 2.0
2 tbsp fresh lime juice 2.0
2 tbsp tequila, 80 proof 1.0
1 tbsp canola oil 2.0
2 tsp dried marjoram 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 3.0
3 each fresh tomatoes 1.0
1 cup sliced jicama 1.0
1 each medium zucchini

Directions

In a large saucepan bring 4 cups water, salt, and 1/2 teaspoon of the pepper to boiling.
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.
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.
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.
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.
Repeat layers, alternately stacking tomatoes and shredded vegetables, and ending with a tomato slice.
Top each salad with a cooked shrimp. Drizzle each salad with reserved dressing.