This was a big hit with my husband and children! Not only is it healthy, but it’s a quick and easy meal to make and is perfect for the summer!

Here’s what I used to marinate about two pounds of medium, cleaned and deveined shrimp:

• 1/4 cup extra virgin olive oil
• 1/8 cup gold tequila (I used Jose Cuervo)
• 1 teaspoon orange zest
• Juice of half an orange
• 1 teaspoon fresh lemon juice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cloves garlic minced
• 2 tablespoons honey
• 1/2 teaspoon Lea & Perrins worcestershire sauce

Mix all ingredients in a bowl, add shrimp and let sit for 20 – 30 minutes. Skewer shrimp and grill for about 3 minutes on each side. I used my stove top grill, but you can grill them on your barbecue grill, if you prefer. (FYI — I used wooden skewers and you have to wet them prior to using them to avoid burning them on the grill.)

I made a an orange vinaigrette to dress the salad and here’s what I used to make a cup of it:

1/4 cup rice wine vinegar

2 tablespoons extra virgin olive oil

Juice of 1 ½ oranges

2 teaspoons of orange zest

1/2 teaspoon Dijon mustard

1/4 teaspoon garlic powder

1 tablespoon honey

1 tablespoon chopped cilantro

Whisk all ingredients together, add cilantro and mix well. Let sit while you grill the shrimp. Shake well before serving. Arrange the bed of spinach. Add desired amount of shrimp then drizzle with citrus vinaigrette. Garnish with a few orange wedges and a sprig of cilantro and serve.

Enjoy!