Grilled Shrimp with Sangrita

Ingredients

• 2  avocados peeled cut into 1/4-inch cubes
• 8 servings seafood brine 
• 2 tablespoons cooking wine dry white
• 1 tablespoon parsley fresh chopped
• 2 teaspoons garlic finely chopped
• 0.3 cup olive oil extra-virgin
• 0.3 teaspoon pepper flakes red
• 1 pound shrimp deveined peeled
• 8 servings sangrita 
• 8 servings sangrita 

Equipment

• bowl
• ladle
• grill

Directions

1. Add shrimp to Seafood Brine, cover, and refrigerate for up to 1 hour.
2. Combine olive oil, garlic, parsley, red pepper flakes, and wine.
3. Remove shrimp from brine, and rinse thoroughly. Toss shrimp with the marinade to coat, cover, and refrigerate 1 hour.
4. Grill shrimp over medium-hot coals 3 to 5 minutes per side or until done.
5. Ladle a shallow pool of Sangrita into soup or pasta bowls. Top with shrimp and avocados.