Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

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


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

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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