Grilled Shrimp With Tomatillo And Avocado Salsa

By á-170456

Ingredients

• SALSA:
• 12 tomatillos husked, washed
• 1 ripe Haas avocado cut 1/4" dice
• 1 medium ripe tomato cut 1/4" dice
• 1/4 cup finely-chopped white onion
• 2 tablespoons finely-chopped fresh cilantro
• 1 teaspoon minced jalapeño
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly-ground black pepper
• FOR THE SHRIMP:
• 16 to 20 jumbo shrimp - (1 1/2 to 2 lbs) peeled, deveined
• Extra-virgin olive oil as needed
• Kosher salt to taste
• Freshly-ground black pepper to taste
• Paprika to taste

Details

Servings 4

Preparation

Step 1

To prepare the Salsa: Grill the tomatillos over Direct High heat until charred in spots and softened, 4 to 6 minutes, turning occasionally. Place the tomatillos in a food processor and process until smooth. Pour the tomatillos into a medium bowl. Add the remaining salsa ingredients and mix well. Set aside until ready to serve.

Lightly brush or spray the shrimp with oil. Season to taste with salt, pepper, and paprika. Grill over Direct High heat until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time.

Serve warm or at room temperature with the salsa.

This recipe yields 4 servings.

Wine Recommendation: A semi-sweet sparkling wine should bring some smiles to the table.

Beer Recommendation: Stay with the regional theme and pour a cold Mexican lager.