Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

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

Ingredients

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

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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