Grilled Shrimp with Sangrita

Grilled Shrimp with Sangrita
Photo by France Ruffenach


  • 2 teaspoons finely chopped garlic
  • 1 pound large shrimp, peeled and deveined
  • 2 avocados, peeled and cut into 1/4-inch cubes
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon red pepper flakes
  • Seafood Brine
  • + 2 more ingredients
    • 2 tablespoons dry white wine
    • Sangrita

Add shrimp to Seafood Brine, cover, and refrigerate for up to 1 hour. Combine olive oil, garlic, parsley, red pepper flakes, and wine. Remove shrimp from brine, and rinse thoroughly. Toss shrimp with the marinade to coat, cover, and refrigerate 1 hour. Grill shrimp over medium-hot coals 3 to 5 mi...

View full recipe at My Recipes


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