Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes
Photo by Scott Phillips


  • Kosher salt and freshly ground pepper to taste
  • 2 medium to large ripe avocados, peeled, pitted, and diced
  • 2 cups diced ripe heirloom or garden tomatoes, drained (from about 3 medium tomatoes)
  • 1 small white onion, finely diced (optional)
  • Coarse sea salt (optional; I like French fleur de sel)
  • ¼ cup fresh orange juice
  • 2 Tbs. green Tabasco or other jalapeño hot sauce
  • + 8 more ingredients
    • 2 Tbs. tomato ketchup
    • 1 lb. large shrimp in the shell (about 24), thawed completely if frozen and blotted dry
    • ¼ cup good-quality tequila
    • 1 bunch scallions (green tops only), thinly sliced
    • Saltine crackers
    • 2 Tbs. olive oil
    • Lime wedges for garnish
    • ¼ cup fresh lime juice

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. (If using charcoal, be sure the grate is hot, too.) Put the shrimp in a large bowl and mix with the olive oil until well coated. Put the shrimp on the grate directly over the heat and grill until pink and almost cooked through...

View full recipe at Fine Cooking


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