Grilled Shrimp "Margarita" with Avocados & Tomatoes
By á-168951
Ingredients
- Servings: 4
- 1 pound large shrimp (about 24), thawed completely if frozen and blotted dry
- 2 Tbs olive oil
- 1/4 cup Tequila
- 1/4 cup fresh lime juice
- 1/4 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
Details
Servings 1
Adapted from keyingredient.com
Preparation
Step 1
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.
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