Grilled Tomatillo Shrimp
Submitted by Perotb
Smoky mesquite-grilled shrimp with tangy tomatillo-avocado salsa verde. Succulent grilled seafood marinated in chili-lime butter, perfect for summer entertaining.
YIELD
1 servingsPREP
1 hrsCOOK
20 minREADY
1 hrsPlump shrimp get a quick bath in spiced chili butter before hitting the grill over smoky mesquite chips, emerging charred and juicy in minutes.
The real star? That bright green salsa blending tart tomatillos with creamy avocado, jalapeño heat, and fresh cilantro.
Thread on skewers, grill fast over high heat, and serve with salsa for dipping.
Grilling Tips
- Soak skewers: Use bamboo skewers soaked in water for 30 minutes to prevent burning on the grill
- High and fast: Shrimp cook quickly; 90 seconds per side over high heat is all you need
- Leave tails on: Tails make great handles for eating and look more elegant on the plate
- Make-ahead salsa: Green salsa tastes even better the next day as flavors meld; make it 24 hours ahead
Variations
- Skip the grill and broil shrimp 4 inches from heat for 3 minutes per side
- Add diced mango to the salsa for tropical sweetness
- Use the salsa as a topping for grilled fish or chicken tacos
Ingredients
Directions
For green salsa:
Husk, core and quarter tomatillos.
Peel, pit and cut avocado into 1-inch pieces.
Finely chop tomatillos, tomato and garlic in processor, using on/off turns.
Transfer to heavy medium saucepan.
Simmer until beginning to soften, stirring occasionally, about 3 minutes.
Pour mixture into blender. Add avocado, chili, cilantro & salt.
Blend until smooth, stopping occasionally to scrape down sides of blender, about 3 minutes.
(Can be prepared 1 day ahead and refrigerated.)
Serve at room temperature or slightly chilled.
Soak mesquite chips just covered in water for 30 minutes and drain.
Prepare barbecue grill with white-hot coals (or set gas grill on high).
For marinade:
Combine oil, butter, chili powder and lemon juice in small saucepan.
Stir over medium heat until butter melts.
Cool marinade slightly.
Peel shrimp (leave tail on) and devein.
Place in non aluminum bowl.
Add marinade, mixing to coat.
Marinate 15 minutes, turning occasionally.
Oil barbecue rack.
Add mesquite to coals. Thread shrimp on skewers.
Grill until shrimp turn opaque, about 1½ minutes on each side.
Serve with green salsa.
- Tomatillos are available at Latin American markets.
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