Grilled Shrimp with Mexican Salsa (Global)

by Seafood

I saw this one here:


12 tomatillos, husked and rinsed
1 Hass avocado, cut into ¼-inch dice
1 medium tomato, cut into ¼-inch dice
¼ cup finely chopped white onion
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon minced jalapeño chile pepper
½ teaspoon minced garlic
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1½ pounds jumbo shrimp (11/15 count), peeled and deveined
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper


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.


1/12/2016 12:04 PM – Shrimp “grilled” indoors –  Heat the ridged cast iron skillet until smoking. Toss peeled shrimp in olive oil; then season with salt and pepper. Place on grill pan one at a time in order; after 2 minutes, begin turning them one at a time in order. After a total of 3 or 4 minutes, remove and serve.