Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

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

Ingredients

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