1 pound medium shrimp, (30-40 per pound), peeled and deveined
1/4 cup tequila
2 teaspoons freshly grated orange zest
1 teaspoon freshly grated lime zest
1/2 teaspoon salt
1/4 cup thinly slivered red onion
Creamy Lime-Chile Dressing, (recipe follows)
4 cups torn romaine lettuce
2 medium endives, cored and torn into pieces (2 cups)
1 orange, peeled and cut into segments
2 ripe Hass avocados, peeled, pitted and cut into 1/2-inch cubes
1 tablespoon lime juice, (see Tip)
1 tablespoon extra-virgin olive oil
Lime wedges