- 1 pound large shrimp in the shell (about 24), thawed completely if frozen and blotted dry
- 2 tablespoons olive oil
- 1/4 cup good-quality tequila
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 2 tablespoons ketchup
- 2 tablespoons 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.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. Let cool completely.
2.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.