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

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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