GRILLED MEXICAN SHRIMP WITH SALSA

GRILLED MEXICAN SHRIMP WITH SALSA image

Yield serves 4

Number Of Ingredients 8

Salsa
12tomatillos, husked and washed
1ripe Hass avocado, cut into 1/4-inch dice
1medium ripe tomato, cut into 1/4-inch dice
1/4cup finely chopped white onion
2tablespoons finely chopped fresh cilantro leaves 1teaspoon minced jalapeño chile pepper
1/2teaspoon minced garlic 1/4teaspoon kosher salt 1/4teaspoon ground black pepper
1-1/2pounds jumbo shrimp (11/15 count), peeled and deveined Extra-virgin olive oil Kosher salt Ground black pepper Paprika

Steps:

Prepare the grill for direct cooking over high heat (450° to 550°F). Brush the cooking grates clean. Grill the tomatillos over direct high heat, with the lid closed as much as possible, until they are well marked and beginning to collapse, 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. Lightly brush the shrimp with oil and season evenly with salt, pepper, and paprika. Grill over direct high heat, with the lid closed as much as possible, 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.