Smoked Chile Butter-Brushed Shrimp with Tomatillo Salsa

8 servings
  • Smoked Chile Butter:
  • 2 sticks unsalted butter, softened
  • 2 chipotle peppers, canned in adobo
  • 2 cloves garlic
  • 2 tablespoons chopped shallots
  • 1 lime, juiced
  • Salt and freshly ground pepper
  • Tomatillo Salsa:
  • 10 tomatillos, husked and washed, 5 cut in half and 5 coarsely chopped
  • 3 tablespoons fresh lime juice
  • 1/4 cup finely chopped red onion
  • 1 jalapeno pepper, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and freshly ground pepper
  • 1/4 cup coarsely chopped cilantro
  • Shrimp:
  • 48 large shrimp, shelled and deveined
  • Smoked Chile Butter
  • Kosher salt and freshly ground pepper
  • Tomatillo Salsa
  • 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.

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