Mexicali Shrimp

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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