Smoked Chile Butter-Brushed Shrimp With Tomatillo Salsa

By á-174942

Ingredients

• SMOKED CHILE BUTTER:
• 2 sticks unsalted butter softened
• 2 chipotle peppers canned in adobo
• 2 garlic cloves
• 2 tablespoons chopped shallots
• 1 lime juiced
• Salt to taste
• Freshly-ground black pepper to taste
• TOMATILLO SALSA:
• 10 tomatillos husked, washed, with 5 cut in half and 5 coarsely chopped
• 3 tablespoons fresh lime juice
• 1/4 cup finely-chopped red onion
• 1 jalapeño pepper finely chopped
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup coarsely-chopped cilantro
• SHRIMP:
• 48 large shrimp shelled, deveined
• Smoked Chile Butter (see above)
• Kosher salt to taste
• Freshly-ground black pepper to taste
• Tomatillo Salsa (see above)

Details

Servings 8

Preparation

Step 1

For the Smoked Chile Butter: Place ingredients in a food processor and process until smooth. Scrape into a bowl and refrigerate for 1 hour. Remove 20 minutes before using.

For the Tomatillo Salsa: Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeño in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving.

For the Shrimp: Preheat grill or grill pan. Grill the shrimp on both sides for 2 to 3 minutes, brushing with the Smoked Chile Butter every 30 seconds. Remove shrimp to a platter and immediately brush with the remaining butter. Sprinkle with salt and pepper. Serve the Tomatillo Salsa alongside.

This recipe yields 8 servings.