Grilled Shrimp
with Roasted Tomatillo Salsa
Recipe By:
Prep + Cook Time:
1 hr
Serving Size:
6 Servings
As featured in the:
Sep. 30, 2009 Coupon Book
Recipe Category
This salsa makes a fantastic backdrop for grilled shrimp. You can also wrap them up together in a warm corn tortilla for an easy, hand-held meal.
Ingredients
2 lb. tomatillos (husked and rinsed)
4 clove garlic
½ Maui onion (sliced)
½ Serrano pepper
1 tbsp. extra virgin olive oil
1 tbsp. fresh lime juice
1 cup fresh cilantro (packed)
salt
2 lb. U16-20 shrimp or prawns
2 tsp. paprika
½ tsp. cayenne pepper
fresh ground black pepper
6 slice avocado
6 lime wedges
Instructions
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.
Recipe By:
Prep + Cook Time:
1 hr
Serving Size:
6 Servings
As featured in…
Sep. 30, 2009 Coupon Book
