Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

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


  • 2 medium to large ripe avocados, peeled, pitted, and diced
  • ¼ cup fresh lime juice
  • ¼ cup fresh orange juice
  • 1 lb. large shrimp in the shell (about 24), thawed completely if frozen and blotted dry
  • 2 Tbs. green Tabasco or other jalapeño hot sauce
  • Lime wedges for garnish
  • ¼ cup good-quality tequila
  • + 8 more ingredients
    • 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)
    • Saltine crackers
    • 2 Tbs. tomato ketchup
    • 2 cups diced ripe heirloom or garden tomatoes, drained (from about 3 medium tomatoes)
    • Kosher salt and freshly ground pepper to taste
    • 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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