Recipe courtesy of Bobby Flay

Smoked Chile Butter-Brushed Shrimp with Tomatillo Salsa

Name: Smoked Chile Butter-Brushed Shrimp with Tomatillo Salsa
Yield: 8 servings
Cuisine: mexican
Ingredients: 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; 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; 48 large shrimp, shelled and deveined; Smoked Chile Butter; Kosher salt and freshly ground pepper; Tomatillo Salsa

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Level: Easy

Yield: 8 servings

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Ingredients

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

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.

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Show: Hot off the Grill with Bobby Flay

Episode: Finger Food

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