Marinated Shrimp with Roasted Tomatillo Salsa
Bonnie
ingredients
Marinade- 3 tbsp extra virgin olive oil
- 1 tsp freshly grated lime zest
- 1 tbsp fresh lime juice
- 1 tbsp minced garlic
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 50 to 60 count of medium peeled shrimp
- 1 small yellow onion, cut into 1/2" slices
- Extra virgin olive oil
- 8 medium tomatillos, about 1/2 lb. total, husked and rinsed
- 1 medium poblano chile
- 1/4 c. lightly packed fresh cilantro leaves and tender stems
- 1 medium garlic clove, crushed
- 1/2 tsp dark brown sugar
- 1/2 tsp kosher salt
directions
- 1
In a medium bowl, whisk the marinade ingredients. Add shrimp and toss to evenly coat. Cover the bowl and refrigerate for 1 hour.
- 2
Lightly brush or spray onion slices on both sides with oil. Grill the onions, tomatillos and chile over direct high heat until lightly charred all over, 6 to 8 minutes, turning once or twice. Transfer the onions and tomatillos to a blender or food processor. When the chile is cool enough to handle, remove and discard the skin, stem and seeds. Add the chile to the onions and tomatillos, along with the remaining salsa ingredients. Process until fairly smooth. Adjust seasonings if necessary.
- 3
Move shrimp into a grill basket and toss over direct high heat until seared and pink--about 4 to 6 minutes, turning once. Serve warm with the salsa.
Source: Jen Oyen
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