Flavors of ceviche and shrimp cocktail into a delicious dish

Growing up in 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.
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 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.
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.
GRILLED SHRIMP
MARGARITA WITH
AVOCADO AND SUMMER TOMATOES
Start to finish: 20 minutes, plus marinating
1 pound (about 24) large shrimp, shells on
2 Tbsp. olive oil
2 ounces silver tequila
¼ cup lime juice
¼ cup orange juice
2 Tbsp. ketchup
2 Tbsp. 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
Heat the grill to medium-high.
Place shrimp in a medium glass or stainless steel bowl. Add olive oil and toss well. Place 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 shrimp to a platter and let cool. Once easily handled, peel and devein shrimp.
In a medium bowl, whisk together tequila, lime and orange juices, ketchup and hot sauce. Cut shrimp into large pieces (about ½ inch), then add to the tequila mixture and toss well. Add scallion tops, then cover and refrigerate for 1 to 3 hours.
Just before serving, season with salt and pepper. Gently fold in 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.
Servings: 6
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.
EDITOR’S NOTE: Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pitmaster at online retailer CarolinaCueToGo.com and author of three books, including “Taming the Flame.”
--By ELIZABETH KARMEL
The Associated Press