
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

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