Grilled Shrimp with Mexican Salsa
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Five keys to prevent sticking: high heat, a clean grate, a little oil, a lot of patience and good timing.
ingredients
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serves: 4
16-20 jumbo shrimp (1 1/2-2 pounds total, peeled and deveined)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
Paprika
SALSA:
12 tomatillos, husked and rinsed
1 ripe Hass avocado (cut into 1/4-inch dice)
1 medium ripe tomato (cut into 1/4-inch dice)
1/4 cup finely chopped white onion
2 tablespoons finely chopped fresh cilantro
1 teaspoon minced jalapeno chile
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 245
- Total Fat: 10.2 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Cholesterol: 214.5 mg
- Sodium: 1119 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 5.9 g
- Sugars: 5.6 g
- Protein: 25.6 g
preparation
1. To make the salsa: Grill the tomatillos over Direct High heat until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Put 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.
2. Lightly brush or spray the shrimp with oil and season to taste with salt, pepper, and paprika. Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve warm with the salsa.
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