My brother gave me the inspiration for this recipe. He is a fabulous cook and he and my sister in law Brenda are a great team in the kitchen. I put my own spin on it and served this as an appetizer at a birthday party. I failed to take photos so luckily I had one from the birthday girls iphone. I get so caught up in cooking and timing I forget to take photos, and I need a better camera! Hope you enjoy this as much as we did.

Ingredients:

Serves 6 as an appetizer

• 1 pound large shrimp or prawns
• 2 tablespoons olive oil
• 1/4 cup good-quality tequila
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 2 tablespoons green Tabasco or other jalapeno hot sauce
• Kosher salt and freshly ground pepper to taste
• 2 cups diced ripe cherry, gold sunburst and/or grape tomatoes, drained
• 2 medium to large ripe avocados, peeled, pitted, and diced
• 1 bunch scallions (green tops only), thinly sliced
• Lime wedges for garnish

  Coarse sea salt, or Margarita salt

Directions:

1. For the shrimp: 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 prawns 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, 4 to 5 minutes, turning once halfway through. Let cool completely.

   For the “Margarita”: An hour before serving, whisk together the tequila, lime juice, orange juice 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 margarita glasses. Garnish with a wedge of lime, and the optional sea salt and salt the rim of the glass.