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1
Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
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2
Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
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3
Drain the shrimp and reserve the marinade.
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4
In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
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5
Remove from heat, transfer to a small bowl, and cool.
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6
Whisk in the olive oil and season to taste with salt and pepper; set aside.
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7
Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
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8
Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
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9
Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
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10
When oil is about 375u00b0, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
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11
Sprinkle with chili powder while still warm.
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12
In a large bowl, mix together the tomato, bell pepper and lettuce.
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13
Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
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14
Top with the grilled shrimp and tortilla strips and serve immediately.
