Add shrimp to Seafood Brine, cover, and refrigerate for up to 1 hour.
Combine olive oil, garlic, parsley, red pepper flakes, and wine.
Remove shrimp from brine, and rinse thoroughly. Toss shrimp with the marinade to coat, cover, and refrigerate 1 hour.
Grill shrimp over medium-hot coals 3 to 5 minutes per side or until done.
Ladle a shallow pool of Sangrita into soup or pasta bowls. Top with shrimp and avocados.