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

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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