Grilled Marinated Shrimp with Sangrita and Avocado
8 servings
30 minutes
Grilled marinated shrimp with sangrita and avocado is an exquisite blend of Mediterranean flavors, where the freshness of seafood harmoniously intertwines with spicy and tangy notes. The dish's origins can be found in the traditions of Spanish and Italian cuisines, where seafood is often paired with aromatic marinades and sweet-sour sauces. The shrimp are first marinated in a salt solution, making them incredibly tender, then absorb the aromas of garlic, parsley, white wine, and olive oil. Grilling gives them a light smoky crust, while the addition of sangrita and avocado makes the dish refreshing and rich. It can be served as an elegant appetizer at summer parties or as a main course accompanied by fresh vegetables and a glass of white wine.
1
In a bowl, mix salt, sugar, and water. Stir until the sugar dissolves. Add the shrimp, cover with plastic wrap, and refrigerate for at least 1 hour. Rinse under cold water and dry well.
- Coarse salt: 30 g
- Brown sugar: 0.3 glass
- Water: 1 l
- Peeled king prawns: 450 g
2
In a bowl, mix olive oil, garlic, parsley, red pepper, and wine. Add shrimp, stir, cover with plastic wrap, and refrigerate for 1 hour.
- Extra virgin olive oil: 0.3 glass
- Finely chopped garlic: 2 teaspoons
- Chopped parsley: 1 tablespoon
- Red pepper flakes: 0.3 teaspoon
- Dry white wine: 2 tablespoons
3
Preheat the grill or barbecue. Grease the grate with vegetable oil.
4
Place the shrimp on the grill and cook for 3-5 minutes on each side until done.
5
Pour half a ladle of sangrita into deep plates, then top with shrimp and diced avocado.
- Avocado: 2 pieces
- Sangrita: to taste