Photo: France Ruffenach Photo by: Photo: France Ruffenach

Grilled Shrimp with Sangrita

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.

Coastal Living JULY 2007

  • Yield: Makes about 8 servings


  • 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


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.


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Grilled Shrimp with Sangrita Recipe