Grilled Shrimp with Sangrita

3.0 3
3 stars
Photo: France Ruffenach
Recipe from Coastal Living

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.


  • 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


  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.
John Ash,
July 2007