Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

Ingredients

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