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Grilled Shrimp "Margarita" with Avocados & Tomatoes

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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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