Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

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


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

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


Best Wine Deals

See More Deals

Snooth Media Network