Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

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


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