Mexicali Shrimp
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 210
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 16
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 32
- Sodium
- 436
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
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.
- Garnish with lime zest, diced tomato, and chopped cilantro.