Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

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


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

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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