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Weber Grill's Grilled Shrimp Campechana

This South American take on classic shrimp cocktail pairs well with a fruit forward sangria or a classic margarita on a hot day.

For the shrimp

1 pound 16/20 shrimp (preferably domestic/all natural)

2 tablespoon canola oil

½ teaspoon kosher salt

1 fresh lime (juiced and zested)

Set a gas or charcoal grill for medium high direct heat cooking 450-500 degrees.

Peel and devein the shrimp.

Combine all ingredients in a mixing bowl and toss to coat.

Grill shrimp over direct heat for approximately 60 seconds on each side or until the color turns opaque and internal temperature reaches 145 degrees with an instant read thermometer.

Cool shrimp to 41 degrees or less and cut each crosswise into three pieces.

For the dish:

½ cup ketchup

1 teaspoon kosher salt

1 tablespoon hot sauce (preferably Valentina)

1 tablespoon sriracha

1 tablespoon jalapeno (seeded and diced ¼ inch)

¼ cup white onion (chopped)

¼ cup cilantro (chopped)

1 tablespoon fresh garlic (chopped)

¼ cup fresh lime juice

2 avocado (peeled, seeded and diced ½ inch)

Add all ingredients except avocado to a large mixing bowl and whisk to incorporate.

Gently fold in the shrimp, then the avocado.

Place in refrigerator in an airtight container until ready to use.

Serve with fresh lime wedges, saltine crackers and more hot sauce.

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