Southwestern Grilled Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds unpeeled large fresh shrimp |
2 tablespoons fresh lime juice, divided |
1 tablespoon water |
1 tablespoon low-sodium soy sauce |
1 teaspoon minced garlic |
1 teaspoon olive oil |
1 jalapeno pepper, seeded and halved |
3 tomatillos, husked |
1/4 cup plus 2 tablespoons cubed avocado |
1/4 teaspoon sugar |
1/8 teaspoon salt |
1/8 teaspoon freshly ground pepper |
vegetable cooking spray |
Directions:
1. Peel and devein shrimp; place in a heavy-duty, zip-top plastic bag. Combine 1 tablespoon lime juice and next 4 ingredients, and pour over shrimp. Seal bag; shake gently. Marinate in refrigerator 2 hours.
2. Place pepper, skin side up, on a baking sheet; flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minutes or until charred. Place in ice water until cool. Remove from water; peel and discard skin. Coarsely chop pepper; place in container of an electric blender. Coarsely chop tomatillos. Add tomatillos, remaining lime juice, avocado, and next 3 ingredients to blender; cover and process until smooth. Chill.
3. Remove shrimp from marinade; discard marinade. Thread shrimp onto four 8-inch skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place shrimp on rack; grill, covered, 3 to 4 minutes on each side or until done. Remove shrimp from skewers, and place on serving plates. Serve with tomatillo mixture.
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