The flavors of ceviche and shrimp cocktail, together at last

Growing up North Carolina where seafood is plentiful, I tended to take shrimp in summer for granted. It — and all seafood, for that matter — was just a delicious part of life.

And even though I moved away, I’ve never lost my taste for summer seafood, particularly shrimp. It is one of my favorite foods to grill. And, as it turns out, shrimp — like chicken — is a culinary chameleon that shines in so many different preparations with flavors from around the world.

In summer, my favorite flavors to pair with shrimp come from Mexico and the Tex-Mex cuisine of Texas. My recipe for grilled shrimp margarita leans more toward the Tex-Mex style and is a cross between a ceviche and seafood cocktail.

I certainly wouldn’t call this authentic Mexican, but if you close your eyes when you take a bite it will definitely take you to the beaches of Mexico! For anyone who wants to try ceviche, but is still on the fence, this recipe is your answer. The 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 pricy bottle of anjeo on this recipe. It is best with a clear, clean silver tequila. The shrimp can marinate in the mixture for up to 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 individual servings with the diced white onion just before serving to add 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 flavoring the mix. A pinch of flaked or other coarse sea salt sprinkled on at the table adds the necessary salty note and a nice 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.

Grilled Shrimp Margarita With Avocado And Summer Tomatoes

I prefer grilling shell-on shrimp, then peeling them once they have cooled. If you prefer the ease of grilling peeled and deveined shrimp, be sure to take them off the grill when they are pink and slightly undercooked, otherwise they will be tough.

Start to finish: 20 minutes, plus marinating

Servings: 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

Instructions

Heat the grill to medium-high.

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.

In a medium bowl, whisk together the tequila, lime and orange juices, the ketchup and hot sauce. Cut the shrimp into large pieces (about 1/2 inch), then add to the tequila mixture and toss well. Add the scallion tops, then cover and refrigerate for 1 to 3 hours.

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% 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.

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