Ingredients
For the Shrimp rub:
- 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
For the sauce:
- 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
Directions
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.
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By CJoyB
omaha, NE
on November 04, 2010
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Tasty even without the rub, just used defrosted cooked shrimp and made dip with a few tweeks of my own.
HEY GUY...PUT A PHOTO OF THE FINISHED FOOD ON YOUR RECIPES...we already know what you look like.
A caring chef would PHOTO THE FOOD and NOT THEMSELVES!
By gulliver_2535089
Cape Cod
on January 28, 2010
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I brought this to a friends house for an appetizer and they went quick!! I keep the dry rub on hand for chicken, shrimp or grilled calamari.
By nopotlickin_116...
Houston, TX
on February 26, 2009
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This has to be tasty since it is almost an exact copy of my recipie I came up with in 2000, and has been used in at least three restuarants since. To make it better I would substitute shallots for red onion. And I found that warming the sauce after it came out of the cuisinart will take away some of the tartness from the sauce.
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