Southwest Caesar Salad with Tequila,
Lime-Grilled Gulf Shrimp, and Chipotle Dressing

Shrimp marinade:
1/2 cup olive oil
1/3 cup lime juice
3 tablespoons tequila
2 tablespoons chopped garlic
2 tablespoons chopped cilantro

Salad:
18 jumbo shrimp cleaned
3 romaine lettuce hearts, 
torn into bite-size pieces
3 medium vine-ripened tomatoes, 
seeded and chopped into 1/4-inch pieces
1 cup fresh, raw corn kernels
4 tablespoons freshly grated Parmesan cheese

Dressing:
1 cup mayonnaise
1/2 cup chicken stock
3 tablespoons soy sauce
3 teaspoons fresh lemon juice
2 tablespoons brown sugar
1 dried chipotle pepper

1. Stir together marinade ingredients 
and add cleaned shrimp. 
Marinate for 1/2 hour.
2. While shrimp is marinating, make the dressing. 
In a medium-sized sauté pan, bring stock and pepper 
to a boil. Boil 2-3 minutes. 
Strain and mash chile through strainer into stock. 
Cool slightly and mix rest of dressing ingredients. 
Chill 30 minutes.
3. Grill shrimp till done, six minutes on each side, 
and cool to room temperature.
4. In a large salad bowl, mix romaine, corn, 
and tomatoes with dressing. 
Place on serving plates.
5. Sprinkle with Parmesan cheese and 
top each with 3 grilled shrimp.
6. Serve with freshly toasted bread.