2 tablespoons tequila
4 teaspoons fresh lime juice
1/4 teaspoon coarsely ground pepper
1/8 teaspoon ground red pepper (cayenne)
For the chicken, in a zip-top plastic bag, combine Vidalia onion, the 1/2 cup tequila, and 1/4 cup lime juice and olive oil. Add chicken and move around in the marinade so it is well coated. Let stand 30 minutes at room temperature or longer in the refrigerator.
Prepare grill for cooking chicken (medium-high). Remove chicken from marinade and discard marinade. Spray-coat the grilling rack. Add chicken and grill about 5 minutes per side, until done. Cool 10 minutes, then cut into 1/2-inch-by-2-inch strips.
For the dressing, in a large bowl, combine all dressing ingredients. Taste for seasonings and adjust. Add chicken strips and toss gently to coat with dressing.
To serve, arrange lettuces on 6 chilled salad plates. Top with chicken mixture. Arrange 2 tomato wedges on each plate. Garnish with parsley or cilantro. Makes 6 (or more) servings.
You get to flame the tequila in the shrimp-cooking skillet. Serve this main dish with a small salad of spring mix lettuces, thinly sliced radishes, diced jicama, some cucumber and a poppy seed dressing.
1 tablespoon extra-virgin olive oil
1 1/4 cup thinly sliced onion
1/2 cup julienne cut jalapeno peppers (seeds and pith removed)
6 garlic cloves, minced
1 1/2 pounds large shrimp, peeled, deveined
2 tablespoons sherry wine vinegar
1/2 cup tequila
4 cups seeded, finely chopped Roma tomatoes
1/4 cup chopped, fresh cilantro
2 tablespoons chopped, fresh flat-leaf parsley