Margarita shrimp salad

For the Shrimp, Marinate:
1 lb. shrimp (size 16-20)
1 cup lime juice
1/2 cup white tequila
2 T. Triple Sec
1 T. red pepper flakes
1 t. kosher salt
For Salad, Toss Together:
1 cup roasted red pepper, diced
1 cup roasted yellow pepper, diced
1 cup roasted corn kernels
1 cup tomato, chopped, seeded
1 cup canned black beans, rinsed
2/3 cup red onion, thinly sliced
1/4 cup chopped cilantro leaves
1 T. jalapeno, seeded & minced
For Vinaigrette, Blend:
1-1/4 cups light olive oil
1/2 cup white wine vinegar
1/4 cup lime juice
1/4 cup cilantro leaves
1/2 t. salt
1/8 t. cayenne pepper
1 avocado, roughly diced
Dip Glass Rim in:
Lime juice
Finely chopped cilantro
Garnish with:
Baked tortilla strips
Work Time: 45 minutes
Cook Time: 20 minutes
(Serves 4 to 6)

1.Mix marinade. Peel and devein shrimp (including tail). Leave tail shells only when shrimp is eaten with fingers. Marinate shrimp 1/2 hour.
2.Roast the corn and peppers. Do this on the grill or under broiler. Slice corn from the cob and peel the charred skins from the peppers.
3.Dice the roasted peppers and mix them in bowl together with the corn, tomatoes, black beans, onion, cilantro, and minced jalapeno.
4.For vinaigrette, blend ingredients in processor (except avocado). Add avocado. Pulse just until blended - too much will make it turn oily.
5.Remove shrimp from marinade and grill (you can also saute them). Add hot shrimp to roasted mixture. Toss with 1/2 cup avocado vinaigrette.
6.Dip the glass rim in lime juice and then into minced cilantro. Spoon salad into glass. Garnish with baked tortilla strips, lime slice and cilantro.