Grilled Shrimp with Roasted Tomatillo Salsa

To prepare the salsa, preheat your oven to 400° F. Place the tomatillos, garlic, Maui onion and Serrano pepper on a large, rimmed baking sheet and drizzle with olive oil. Bake for about 30 minutes or until tomatillos start to brown and burst. Remove from the oven, and let cool before blending in a processor, adding the lime juice, cilantro, another drizzle of olive oil and the salt. Serve at room temperature or cold.

To prepare the shrimp, devein them and pat dry (I also like to leave the shells on if I'm going to barbecue them). Combine the paprika through the olive oil, whisk with a fork, and then toss with the shrimp. Heat the grill to medium and cook the shrimp until just pink. Serve with a big dollop of the tomatillo salsa, a slice of avocado, and a wedge of lime.