Photo: France Ruffenach
Yield
Makes about 8 servings

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.

How to Make It

Step 1

Add shrimp to Seafood Brine, cover, and refrigerate for up to 1 hour.

Step 2

Combine olive oil, garlic, parsley, red pepper flakes, and wine.

Step 3

Remove shrimp from brine, and rinse thoroughly. Toss shrimp with the marinade to coat, cover, and refrigerate 1 hour.

Step 4

Grill shrimp over medium-hot coals 3 to 5 minutes per side or until done.

Step 5

Ladle a shallow pool of Sangrita into soup or pasta bowls. Top with shrimp and avocados.

Ratings & Reviews

jenmax's Review

jenmax
April 14, 2010
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.

erica111's Review

erica111
January 23, 2010
Made this for new years eve and liked it very much. Easy to make. Just follow the steps.

quick1's Review

quick1
August 10, 2009
recipe is confusing.does not show full recipe for sangrita.confuses brine and sangrita. help!