Grilled Shrimp With Sangrita

• 1 lb large shrimp, peeled and deveined
• 13 cup kosher wine
• 13 cup light brown sugar
• 1 quart cold water
• 14 cup extra virgin olive oil
• 2 teaspoons finely chopped garlic
• 1 tablespoon chopped fresh parsley
• 14 teaspoon red pepper flakes
• 2 tablespoons dry white wine
• 2 cuos tomato juice
• 14 cup fresh orange juice
• 1 tablespoon fresh lime juice or 1 tablespoon fresh lemon juice
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1 tablespoon brine from jar green olives
• hot sauce
• sea salt, to tatse
• fresh ground black pepper

1. SEAFOOD BRINE:.
2. Combine all ingredients in a large, non-reactive bowl, stirring until salt and sugar dissolve.
3. Add shrimp to Seafood Brine, cover, and refrigerate for up to 1 hour.
4. Combine olive oil, garlic, parsley, red pepper flakes, and wine.
5. Remove shrimp from brine, and rinse thoroughly.
6. MARINADE:.
7. Toss shrimp with the marinade to coat, cover, and refrigerate 1 hour.
8. Grill shrimp over medium-hot coals 3 to 5 minutes per side or until done.
9. SANGRITA:.
10. Stir ingredients together at least 1 hour.
11. Taste before serving, adjust seasonings, if necessary.
12. Ladle a shallow (such as Ponzu dishes) pool of Sangrita into soup bowls or pasta bowls.
13. Top with shrimp and avocados.
14. E N J O Y!

shrimp, kosher wine, light brown sugar, water, extra virgin olive oil, garlic, parsley, red pepper, white wine, tomato juice, orange juice, lime juice, brown sugar, worcestershire sauce, brine from, hot sauce, salt, fresh ground black pepper

Taken from www.food.com/recipe/grilled-shrimp-with-sangrita-405008 (may not work)