Shanna's Shrimp Avocado Tomatillos Salsa
12 x tomatillos husked, washed
1 x ripe Haas avocado cut 1/4" dice
1 med ripe tomato cut 1/4" dice
1/4 cup finely-chopped white onion
2 tbl finely-chopped fresh cilantro
1 tsp minced jalapeno
1/2 tsp minced garlic
1/4 tsp kosher salt
1/4 tsp freshly-ground black pepper
FOR THE SHRIMP
16 x 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
Method :
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.