Grilled Shrimp with Roasted Tomatillo Salsa
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.
Total Time: 1 hour
Makes: 6-8 servings
Ingredients
Tomatillo Salsa:- 2 lbs. tomatillos, husked and rinsed
- 4 garlic cloves
- ½ Maui onion, sliced
- ½ Serrano pepper
- Drizzle of extra virgin olive oil
- ¾ tablespoon fresh lime juice
- 1 cup packed fresh cilantro
- 1 teaspoon salt
- 2 lbs. 16-20 shrimp or prawns
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- Salt and fresh ground black pepper
- 1 tablespoon fresh lime juice
- 1 tablespoon extra virgin olive oil
- 6-8 slices of avocado
- 6-8 lime wedges
Directions
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 created by Personal Chef Michi Harris
