Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

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


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

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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