Grilled Shrimp "Margarita" with Avocados & Tomatoes

Grilled Shrimp "Margarita" with Avocados & Tomatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Servings: 4

  • 1

    pound large shrimp (about 24), thawed completely if frozen and blotted dry

  • 2

    Tbs olive oil

  • ¼

    cup Tequila

  • ¼

    cup fresh lime juice

  • ¼

    cup fresh orange juice

  • 2

    Tbs green Tabasco or other jalapeno hot sauce

  • Kosher salt and freshly ground pepper to taste

  • 2

    cups ripe tomatoes, diced

  • 2

    medium - large ripe avocados, peeled, pitted and diced

  • 1

    bunch scallions (green tops only), thinly sliced

  • 1

    small white onion, finely diced

  • Lime wedges for garnish

  • Coarse sea salt

  • Saltine crackers

Directions

Heat a gas grill to medium high. 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, 4 to 5 minutes, turning once halfway through. Let cool completely. An hour before serving, whisk together the tequila, lime juice, orange juice, ketchup and green /tabasco. Peel the shrimp, cut them into large pieces (about 1/2 inch), and toss with the tequila mixture. Cover and refrigerate for 1 hour. Just before serving, season the shrimp mixture with salt and pepper. (Alternately, omit the kosher salt at this stage and sprinkle on a coarse sea salt). Gently fold in the tomatoes, avocados, and scallions, mixing well. Using a slotted spoon, portion the mixture into individual serving bowls or margarita glasses. Garnish with a sprinkling of onion (if using), a wedge of lime, and the optional sea salt. Service immediately with the crackers.


Nutrition

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