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.

Yield: Makes about 8 servings Coastal Living, JULY 2007

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