Grilled Shrimp with Sangrita

Yield: Makes about 8 servings

Ingredients

• 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

Preparation

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.