SHRIMP

shrimp are grilled before being tossed in the marinade, so only the vegetables are raw. The finished dish has the flavors of ceviche, but really is more of a seafood cocktail.

The tender shrimp are grilled, cooled, shelled and chopped into chunky pieces before being marinated in a spicy lime-jalapeno margarita mixture. And yes, it is complete with tequila! But don’t waste your pricey bottle of anejo on this recipe. It is best with a clear, clean silver tequila. The shrimp can marinate in the mixture for several hours, but be sure to give them at least an hour. Either way, be sure to mix in the avocado and tomatoes just before serving to keep things fresh and chunky.

I like to sprinkle the servings with the diced white onion just before serving for a nice crunch, but you can mix it in if you prefer. In this delicate dish, a little onion goes a long way, and the scallion tops do a good job of adding flavor. A pinch of flaked or other coarse sea salt at the table adds the necessary note and a crunchy texture.

The beauty of this dish is that it is loaded with flavor, impressive to serve and has to be made in advance (making it a great choice for a low-maintenance dinner party). For a festive appetizer, serve in margarita or martini glasses rimmed with a mixture of kosher salt, lime zest and smoked paprika, then serve with plantain chips and/or saltine crackers. It’s as close to a tropical vacation as you can get without leaving your backyard.