Margarita Melon Salad Recipes

Steps:

• Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts.
• Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.

Steps:

• Combine the vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring often to dissolve the sugar. Remove from the heat and allow to cool.
• Put the cantaloupe and honeydew in a bowl and toss with the basil and mint. Drizzle with the sweetened vinegar and toss lightly. Pile the melon on a platter and sprinkle with the flake salt.

Steps:

• Moisten rim of 1 cocktail glass with lime wedge. If desired, sprinkle salt on a plate; dip rim in salt. Fill glass with ice. In an empty cocktail shaker, combine tequila, melon liqueur, and lime juice. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Garnish with lime wedge and, if desired, melon balls.

Steps:

• Bring a pot of salted water to a boil. Turn off heat and add shrimp and cook for 3 to 5 minutes. Drain. When cool enough to handle, slice each shrimp in half lengthwise.
• In a small bowl, whisk together the olive oil, ginger, lemongrass, lime zest and juice, and hot sauce. Season with salt and pepper. Set aside.
• Halve the honeydew and watermelon, cut away from rind, and remove the seeds. Slice the melons into 1/8-inch-thick pieces. Remove the watermelon seeds (it's okay if the slices don't stay intact). Using a cake ring or a glass whose mouth is slightly smaller than a 14 to 16-ounce martini glass or champagne coupe, cut out 16 slices from the watermelon, and 16 slices from the honeydew. Save the best-looking 4 watermelon slices.
• Set out 4 (8 to 12-ounce) martini glasses or Champagne coupes.
• Layer 2 slices of watermelon and honeydew in each glass, lightly sprinkling each melon layer with the lemongrass dressing, chopped basil, chopped cilantro, salt, and pepper. (You may need to trim the melon slices so they fit neatly into the glasses, which should be half-full at this point.) Divide the shrimp among the glasses, arranging them in concentric circles. Season the shrimp with the dressing, basil, cilantro, salt, and pepper. Add another layer of melon in the reverse order: honeydew, then watermelon, seasoning as before. Top each salad with a reserved watermelon slice, and sprinkle lightly with the dressing, basil, cilantro, salt, and pepper. Garnish with 1 basil and 1 cilantro leaf. Refrigerate for at least 1 hour before serving (the melon and shrimp taste best when well chilled).

Steps:

• 1) In a large bowl, mix together margarita, orange marmalade and lime juice.
• 2) Add strawberries, oranges, pineapple, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to allow the flavors to blend.
• 3) Add mint, toss and serve.
• This recipe should not be served to anyone under 21, or the legal drinking age.

Steps:

• Run lime wedge along rim of long stemmed cocktail glass.
• Dip rim into salt and set aside.
• Add tequila, Midori and lime juice to a cocktail shaker half filled with ice cubes.
• Shake well and strain into prepared glass.