Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

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

Ingredients

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

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