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Grilled Tomatillo Shrimp

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Grilled Tomatillo Shrimp

Yield: 1 Servings




5 tomatillo

1 avocado

1 green tomato,cored &

-quarter

2 garlic,cloves

1 jalapeno chili,seeded;

1 cilantro,sprigs;

1 salt

6 mesquite chip

1/4 c safflower oil

1/4 c butter

2 T chili powder

2 T fresh lemon juice

1 lb shrimp,large

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 and

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 in water to cover 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 1 1/2

minutes on each side. (Can be prepared 30 minutes ahead. Wrap in foil

and keep at room temperature.) Serve with green salsa. *Available at

Latin American markets.



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