Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

Serves four to six

woodrow clark

ingredients

ingredients
1 lb. large shrimp in the shell (about 24), thawed completely if frozen and blotted dry
2 Tbs. olive oil
1/4 cup good-quality tequila
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 Tbs. tomato ketchup
2 Tbs. green Tabasco or other jalapeño hot sauce
Kosher salt and freshly ground pepper to taste
2 cups diced ripe heirloom or garden tomatoes, drained (from about 3 medium tomatoes)
2 medium to large ripe avocados, peeled, pitted, and diced
1 bunch scallions (green tops only), thinly sliced
1 small white onion, finely diced (optional)
Lime wedges for garnish
Coarse sea salt (optional; I like French fleur de sel)
Saltine crackers

1
how to make
2
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, 4 to 5 minutes, turning once halfway through. Let cool completely.
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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. (Alternatively, omit the kosher salt at this stage and sprinkle on a coarse sea salt like fleur de sel just before serving.) 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. Serve immediately with the crackers.

Source: woodrow clark