Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

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


  • 2 Tbs. tomato ketchup
  • Saltine crackers
  • ¼ cup fresh orange juice
  • Lime wedges for garnish
  • Coarse sea salt (optional; I like French fleur de sel)
  • 1 small white onion, finely diced (optional)
  • 2 cups diced ripe heirloom or garden tomatoes, drained (from about 3 medium tomatoes)
  • + 8 more ingredients
    • 1 bunch scallions (green tops only), thinly sliced
    • ¼ cup fresh lime juice
    • 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
    • Kosher salt and freshly ground pepper to taste
    • 2 Tbs. green Tabasco or other jalapeño hot sauce
    • 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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