GRILLED SHRIMP MARGARITA WITH AVOCADO AND SUMMER TOMATOES

Serves 6.

INGREDIENTS

1 pound (about 24) large shrimp, shells on 2 tablespoons olive oil 2 ounces silver tequila ¼ cup lime juice ¼ cup orange juice 2 tablespoons ketchup 2 tablespoons green Tabasco or other jalapeno hot sauce 1 bunch scallions, green tops only, finely chopped — Flaked or coarse sea salt, such as Maldon — Ground black pepper 2 cups diced ripe tomatoes, drained 2 large ripe avocados, peeled, pitted and diced 1 small white onion, chopped (about ½ cup) — Lime wedges, to garnish (optional) — Saltine crackers or plantain chips

DIRECTIONS

1 Heat the grill to mediumhigh. Place the shrimp in a medium glass or stainless steel bowl. Add the olive oil and toss well. Place the shrimp on the cooking grate directly over the heat and grill until pink and almost cooked through, 3 to 5 minutes, turning once halfway through. Transfer the shrimp to a platter and let cool. Once easily handled, peel and devein the shrimp. 2 In a medium bowl, whisk together the tequila, lime and orange juices, the ketchup and hot sauce. Cut the shrimp into large pieces (about ½ inch), then add to the tequila mixture and toss well. Add the scallion tops, then cover and refrigerate for 1 to 3 hours. 3 Just before serving, season with salt and pepper. Gently fold in the tomatoes and avocado. Using a slotted spoon, portion into individual serving bowls or margarita glasses. Garnish with a sprinkle of onion, a wedge of lime and a pinch of salt. Serve immediately with saltine crackers or plantain chips. Nutrition information per serving: 270 calories; 140 calories from fat (52 percent of total calories); 16 g fat (2.5 g saturated; 0 g trans fats); 95 mg cholesterol; 790 mg sodium; 19 g carbohydrate; 6 g fiber; 6 g sugar; 13 g protein.