For a festive appetizer, serve in a margarita glass rimmed with a mixture of Kosher salt, lime zest and smoky paprika.
Mix the avocado and tomatoes just before serving to layer the flavors and keep all the ingredients fresh and chunky. Fleur de sel or coarse sea salt sprinkled on at the table adds the necessary salt note and a nice crunchy texture.
Grilled Shrimp Margarita with Avocados and Garden Tomatoes
Serving Size – 4 people
1 pound large shrimp, in shell
2 tablespoons olive oil
4 tablespoon good-quality tequila
¼ cup fresh lime juice
¼ cup fresh orange juice
2 tablespoons ketchup
1 tablespoon green Tabasco® hot sauce
1 small white onion, chopped
1 bunch scallions, green tops only, chopped fine
¼ cup chopped fresh Italian parsley
Kosher salt and freshly ground pepper to taste
2 cups diced ripe heirloom or garden tomatoes, drained
2 large ripe avocados, diced
Lime wedges for garnish, optional
Taro chips or saltine crackers
Fleur de sel or coarse sea salt
Grilling Method: Direct/Medium Heat
Place shrimp on a non-reactive bowl. Mix with olive oil until well coated. Place shrimp on the cooking grate directly over the heat and grill until pink and almost cooked through about 4-6 minutes, turning once halfway through the cooking time. Let the shrimp cool completely. Meanwhile, whisk together tequila, citrus juice, ketchup and green Tabasco. Cut shrimp into large pieces (about ½””) and toss with the tequila mixture. Cover and chill in the refrigerator.
Meanwhile, chop onion into small pieces and rinse excess liquid off under very cold running water. Drain and mix with scallion tops and parsley. Add to shrimp mixture and return to refrigerator for 1 hour. Just before serving, season with kosher salt and freshly ground pepper. Adjust seasonings. (Omit this step if serving with Fleur de sel.) Gently fold in tomato and avocado, mixing well. Using a slotted spoon, portion into individual serving bowls or Margarita glasses. Garnish with a wedge of lime and serve with saltine crackers or taro chips. Serve immediately.