Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

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


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


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