- 8
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Ingredients
- Shrimp:
- 1/2 oil
- 1/4 cup (1/2 stick) butter
- 2 T chili powder
- 2 T fresh lemon juice
- 1 LB large shrimp with heads
- Green Salsa:
- 5 tomatillos, husked, cored and quartered
- 1 med green tomato cored and quartered
- 2 garlic cloves
- 1 avocado peeld, pitted and cut into 1 inch peices
- 1 jalapeno/serrano seeded
Preparation
Step 1
Shrimp:
Combine all ingredients except shrimp in small sauce pan over medium heat until butter melts. Cool slightly.
Place shrimp in glass bowl and mix with marinade to coat. Marinate 15 minutes turning occasionally.
Grill shrimp with mesquite chips.
Green salsa:
chop tomatillos, tomato, and garlic in processor using pulse. Simmer to soften about 3 minutes. Put mixure into blender. Add avacodo, cilantro and salt. Blend until smooth.
Serve at room temp or slightly chilled. Can be prepared a day ahead and refrigerated.