Shrimp Grilled in Corn Husks w/ Charred Chile Salsa
- 1 teaspoon olive oil
- 1 red bell pepper
- 3 ripe roma tomatoes
- 6 tomatillos, husks removed
- 4 garlic cloves, arranged on a wooden skewer
- 1/2 small white onion, peeled
- 1 pasilla chile
- 1 ancho chile
- 1 guajilla chile
- 1 bunch fresh cilantro
- 1/2 cup tomato juice
- 1/2 teaspoon coarse salt
- 2 teaspoon lime juice
- 2 teaspoon maple syrup or brown sugar
- 1 red onion, peeled and cut into 1/4 slices
- 1 tablespoon olive oil
- 8 jumbo shrimp, peeled with tails intact
- 4 dried or fresh corn husks, soaked in water
- 1 ripe avocado, peel and cut into 8 slices
- 1 lime, cut into wedges
Preheat grill on med-high.
Lightly oil the skins of the red bell pepper, tomatoes, tomatillos, skewed garlic cloves, and white onion halves.
Place these ingredients on the grill and grill until skins are blistered and lightly charred, turning frequently.
This should take about 15 min.
Remove the ingredients from the grill and allow to cool.
Place the chiles on the grill and lightly toast, turning frequently.
This should take about 1-2 minutes, be careful not to burn chiles.
Brush the red onion slices with olive oil.
Lightly salt and pepper.
Grill slices until nicely grilled and reserve separately from the above grilled ingredients.
Peeled and discard the charred skins and stems and seeds of the red bell pepper.
Remove and discard the stems and seeds of the toasted chiles.
Transfer all of the grilled ingredients (except the red onions) to a food processor.
Add the remaining ingredients for the salsa and process to form a coarse puree.
Adjust with salt and pepper to taste.
If salsa is too thick, add additional tomato juice to adjust consistency.
Tie the corn husks at one end with a piece of string.
Divide the grilled red onions between the corn husks.
Spoon 1 to 2 tablespoons of charred chile salsa over the onions in each husk.
Place two shrimps on top of the salsa and red onions in each corn husk.
Place the corn husks on the grill and grill for approximatlely 15-20 minutes or until shrimp is cooked.
Remove from the grill.
Place two slices of ripe avocado and some cilantro sprigs over the shrimp in each corn husk.
Transfer the corn husks to plates and garnish with a lime wedge.
Drizzle a little olive oil over each dish.
Serve with the additional salsa on the side.
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