Recipe courtesy of Priscila Satkoff

Camarones al Carbon: Grilled Tiger Shrimp with Two Sauces

Name: Camarones al Carbon: Grilled Tiger Shrimp with Two Sauces
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 1/2 medium avocado peeled and pitted; 2 medium tomatillos, husks removed; 1/2 cup cilantro; 1 cup cold water, plus 1 cup for chipotle sauce; 1/2 teaspoon salt, plus 1/2 teaspoon for chipotle sauce; 3 medium plum tomatoes, roasted, peeled and seeded; 7 canned chipotles, seeds removed; 1 pound tiger shrimp (16-20 count peeled and deveined); 1 medium fresh mango peeled and cut into thin wedges

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Total: 40 min

Prep: 35 min
Cook: 5 min

Yield: 4 servings

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Ingredients

1/2 medium avocado peeled and pitted

2 medium tomatillos, husks removed

1/2 cup cilantro

1 cup cold water, plus 1 cup for chipotle sauce

1/2 teaspoon salt, plus 1/2 teaspoon for chipotle sauce

3 medium plum tomatoes, roasted, peeled and seeded

7 canned chipotles, seeds removed

1 pound tiger shrimp (16-20 count peeled and deveined)

1 medium fresh mango peeled and cut into thin wedges

Directions

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Watch how to make this recipe.

In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside. In a blender or food processor blend the tomatoes, chipotles, water and salt, until you get a smooth puree. Set aside.
Season the shrimp with salt and on a grill or broiler cook the shrimp until tender; (being careful not to overcook).
On a medium-size plate place the avocado sauce on half of the plate, and on the other half the tomato-chipotle sauce; garnish the plate with the mango slices and set the grilled shrimp between the 2 salsas.