Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

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

Ingredients

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

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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