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Grilled Shrimp w/Tomatillo-Garlic Salsa




Source of Recipe


Internet


List of Ingredients




Salsa
7 Medium Fresh Tomatillos, Husked and Stemmed (See Note)
4 Large Garlic Cloves, Cut in Half
1/2 Teaspoon Kosher Salt
1 Small to Medium Jalapeno Pepper, Seeded and Coarsely Chopped
1/3 Cup Chopped Onion
1/3 Cup Loosely Packed Fresh Cilantro Leaves, Coarsely Chopped
1/2 Teaspoon Ground Cumin
1 Teaspoon Fresh Lime Juice, or To Taste
2 Medium Garlic Cloves, Thinly Sliced

Shrimp
12 To 16 Jumbo Shrimp, Pelled and Deveined, with Tails Left Intact
3 Tablespoons Olive Oil
1 Tablespoon Mild Chili Powder
1 Tablespoon Garlic Powder
Coarse Salt, Preferably Kosher, and Freshly Ground Pepper

1/3 Cup Crumbled Queso Fresco or Feta Cheese (Optional)



Recipe



TO MAKE THE SALSA:
In a medium pot of boiling salted water, cook the tomatillos for 4 minutes. Drain and set aside to cool.
Meanwhile, sprinkle the halved garlic with the salt and mince, pressing the garlic into the salt with the flat of the knife to form a rough paste. Transfer to a blender and add the jalapeno, onion, cilantro, cumin, and I teaspoon lime juice. Coarsely chop the tomatillos and transfer to the blender. Process until blended; you should still see small chunky pieces. Transfer to a bowl and remove any large slivers of tomatillo skin. Set aside to cool, or cover and refrigerate until ready to use. Taste and adjust the seasoning with lime juice. (The salsa can be made up to 3 days ahead.) Add the sliced garlic and toss 30 minutes before serving.


TO PREPARE THE SHRIMP:
Light a medium-high fire in a charcoal or gas grill. Arrange the shrimp in a baking dish, drizzle with the olive oil, and toss to coat. In a small bowl, mix together the chili powder and garlic powder. Sprinkle the shrimp with half of this mixture. Turn the shrimp over and sprinkle with the remaining chili powder mixture. Grill the shrimp until just cooked, about 2 minutes per side. Remove and sprinkle with salt and pepper to taste. To serve, spoon about 3 tablespoons of the tomatillo salsa in the center of a small plate. Arrange 4 shrimp on top. Sprinkle with queso fresco, if desired, and serve.