MEXICALI SHRIMP

Mexicali Shrimp image

Provided by Guy Fieri

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

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1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon ground cumin
Salt and freshly ground black pepper
2 dozen (16/20 count) shrimp, deveined and butterflied
Extra-virgin olive oil, for brushing shrimp
1 pound tomatillos
1 red onion, quartered
1 jalapeno, halved
5 garlic cloves
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 avocado, pitted, flesh diced
1 lime, juiced, plus lime zest, for garnish
1/2 bunch cilantro leaves, plus more chopped, for garnish
1 Roma tomato, diced

Steps:

To prepare the shrimp: Mix all the ingredients, except for the shrimp and olive oil, into a bowl. Add the shrimp; coat well with the rub and set aside
Preheat oven to 350 degrees F.
For the sauce: In a baking dish, toss together tomatillos, onion, jalapeno and garlic. Toss with extra-virgin olive oil and season, to taste, with salt and pepper. Roast until tender and caramelized, about 20 minutes. Remove from pan and cool for about 5 minutes then add to a food processor. Add avocado, lime juice and cilantro and blend until smooth. Season, to taste. Pour into a large bowl and chill.
Meanwhile, preheat grill to medium-high.
Remove the shrimp from the bowl and brush with oil. Place on the grill. Cook until the meat is opaque. Remove from heat to a platter and serve with the tomatillo salsa.
Garnish with lime zest, diced tomato, and chopped cilantro.