Grilled Shrimp 'Margarita' with Avocados and Garden Tomatoes
Try this Grilled Shrimp Margarita with Avocados and Garden Tomatoes recipe.
Try this Grilled Shrimp Margarita with Avocados and Garden Tomatoes recipe.
- 1/4 cup fresh lime juice
- 2 tbs. olive oil
- saltine crackers
- 1/4 cup fresh orange juice
- lime wedges for garnish
- kosher salt and freshly ground pepper to taste
- 1 lb. large shrimp in the shell (about 24) thawed completely if frozen and blotted dry
- 1/4 cup good-quality tequila
- 2 tbs. tomato ketchup
- 2 tbs. green tabasco or other jalapeã±o hot sauce
- 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)
- coarse sea salt (optional i like french fleur de sel)
- Carbohydrate 519.61770834094 g
- Cholesterol 0 mg
- Fat 66.4580958363211 g
- Fiber 20.9908340147618 g
- Protein 65.4672416670938 g
- Saturated Fat 14.4296500004106 g
- Serving Size 1 1 recipe (1299g)
- Sodium 7992.80116666815 mg
- Sugar 498.626874326178 g
- Trans Fat 3.85380291678932 g
- Calories 2967 calories
Step-by-step
- 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.
- 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.
A Taste of Summer: My Grilled Shrimp Margarita
The sun dips below the horizon, painting the sky in fiery hues of orange and pink. A gentle breeze whispers through the palm trees, carrying the scent of salt and grilling shrimp. This isn't some exotic vacation; it's my backyard, and I'm about to share one of my favorite summer recipes: Grilled Shrimp 'Margarita'.
This dish isn’t just a meal; it's a vibrant celebration of fresh flavors. The juicy sweetness of grilled shrimp, the creamy richness of avocados, the burst of fresh tomatoes – it's a symphony of textures and tastes that dance on your palate. I love to make this when I have friends over – it's always a crowd-pleaser, easy to prepare, and looks incredibly impressive. The "Margarita" part comes from the zesty tequila-lime dressing that perfectly complements the shrimp. It’s a sophisticated twist on a simple seafood dish, perfect for a casual get-together or a special occasion.
The beauty of this recipe lies in its simplicity. It's surprisingly quick to make, even on a busy weeknight. The grilling of the shrimp adds a delicious smoky char that elevates the entire dish, and the avocado and tomato salsa adds a refreshing coolness that balances out the spice of the tequila-lime dressing. I usually use heirloom tomatoes because their varied colors and slightly different flavors add extra visual appeal and a delicious depth to the dish.
I’ve been perfecting this recipe for years, tweaking it based on my mood and the availability of ingredients. Sometimes I add a pinch of chili flakes for an extra kick, other times I’ll swap the scallions for chives, depending on what I have in my garden. The flexibility of the recipe is a huge part of its charm. It allows for improvisation and personal touches, making each serving uniquely yours.
Beyond the taste, I find this recipe deeply satisfying. There's something incredibly rewarding about transforming simple, fresh ingredients into a delicious and elegant meal. The process is calming, the result is delicious, and the joy it brings to my family and friends is priceless. It reminds me of simpler times, of lazy summer afternoons spent with loved ones, sharing food and laughter. It's a recipe for memories, just as much as it is for a meal.
So gather your friends, light up the grill, and prepare for a taste of summer. This Grilled Shrimp 'Margarita' isn't just a recipe; it's an invitation to savor the moment, to celebrate the simple joys of life, and to share a delicious meal with those you love. Enjoy!
Tips and Variations:
- Spice Level: Adjust the amount of green Tabasco to your liking. If you prefer a milder dish, start with less and add more to taste.
- Shrimp Size: Large shrimp work best for this recipe, as they hold their shape well during grilling and are easier to peel and cut.
- Avocado Ripeness: Use ripe but firm avocados for the best texture. Overripe avocados can become mushy.
- Tomato Variety: Feel free to experiment with different types of tomatoes. Cherry tomatoes or grape tomatoes could be used, though you might need to adjust the quantity.
- Garnishes: Get creative with your garnishes! Fresh cilantro, finely chopped red onion, or even a sprinkle of cotija cheese can add extra flavor and visual appeal.
- Serving Suggestions: Serve this dish with tortilla chips, crusty bread, or even a simple green salad for a complete meal.
