Grilled Shrimp with Sangrita

first reviewer was correct. Googled and found the original from Coastal Living in Recipezaar 8 bowls * 1 lb large shrimp, peeled and deveined SEAFOOD BRINE * 1/3 cup kosher wine * 1/3 cup light brown sugar * 1 quart cold water MARINADE * 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 cuos tomato juice * 1/4 cup fresh orange juice * 1 tablespoon fresh lime juice or fresh lemon juice * 1 tablespoon brown sugar * 1 teaspoon Worcestershire sauce * 1 tablespoon brine from jar green olives * hot sauce * sea salt, to tatse * fresh ground black pepper 1. SEAFOOD BRINE:. 2. Combine all ingredients in a large, non-reactive bowl, stirring until salt and sugar dissolve. 3. Add shrimp to Seafood Brine, cover, and refrigerate for up to 1 hour. 4. Combine olive oil, garlic, parsley, red pepper flakes, and wine. 5. Remove shrimp from brine, and rinse thoroughly. 6. MARINADE:. 7. Toss shrimp with the marinade to coat, cover, and refrigerate 1 hour. 8. Grill shrimp over medium-hot coals 3 to 5 minutes per side or until done. 9. SANGRITA:. 10. Stir ingredients together at least 1 hour. 11. Taste before serving, adjust seasonings, if necessary. 12. Ladle a shallow (such as Ponzu dishes) pool of Sangrita into soup bowls or pasta bowls. 13. Top with shrimp and avocados. 14. E N J O Y! Sorry, the cut and paste would not make as a recipe-but you can fix in Word.

Made this for new years eve and liked it very much. Easy to make. Just follow the steps.

recipe is confusing.does not show full recipe for sangrita.confuses brine and sangrita. help!