Recipe courtesy of Bobby Flay
Episode: Finger Food
Save Recipe Print
Yield:
8 servings
Level:
Easy

Ingredients

Smoked Chile Butter:
Tomatillo Salsa:
Shrimp:

Directions

For the Smoked Chile Butter: Place ingredients in a food processor and process until smooth. Scrape into a bowl and refrigerate for 1 hour. Remove 20 minutes before using.

For the Tomatillo Salsa: Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving.

For the Shrimp: Preheat grill or grill pan. Grill the shrimp on both sides for 2 to 3 minutes, brushing with the butter every 30 seconds. Remove shrimp to a platter and immediately brush with the remaining butter. Sprinkle with salt and pepper. Serve the Tomatillo Salsa alongside.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Shrimp Gumbo

Recipe courtesy of Alton Brown

Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil

Recipe courtesy of Bobby Flay

Tea Smoked Duck

Recipe courtesy of Shirley Fong-Torres

Shrimp Salad

Recipe courtesy of Ina Garten

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

Shrimp Scampi

Recipe courtesy of Lidia Bastianich

Sauteed Shrimp

Recipe courtesy of George Spriggs

Venetian Shrimp and Scallops

Recipe courtesy of Rachael Ray

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword