Grilled Shrimp with Sangrita |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Marinating shrimp in a seafood brine ensures moisture retention and enhances the flavors of this exquisite hors d'oeuvre. Score big with guests by pairing with tangy sangrita and a glass of crisp white wine. You'll score big with guests at your next party. Ingredients:
1 pound large shrimp, peeled and deveined |
seafood brine |
1/4 cup extra-virgin olive oil |
2 teaspoons finely chopped garlic |
1 tablespoon chopped fresh parsley |
1/4 teaspoon red pepper flakes |
2 tablespoons dry white wine |
sangrita |
2 avocados, peeled and cut into 1/4-inch cubes |
Directions:
1. Add shrimp to Seafood Brine, cover, and refrigerate for up to 1 hour.
2. Combine olive oil, garlic, parsley, red pepper flakes, and wine.
3. Remove shrimp from brine, and rinse thoroughly. Toss shrimp with the marinade to coat, cover, and refrigerate 1 hour.
4. Grill shrimp over medium-hot coals 3 to 5 minutes per side or until done.
5. Ladle a shallow pool of Sangrita into soup or pasta bowls. Top with shrimp and avocados.
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