Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

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


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

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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