Prepare the grill for direct cooking over high heat (230°C to 290°C).
Brush the cooking grates clean. Grill the tomatillos over direct high heat, with the lid closed, until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Place the tomatillos in a food processor and process until smooth. Pour the tomatillos into a medium bowl. Add the remaining salsa ingredients and mix well.
Brush the cooking grates clean. Grill the tomatillos over high heat, with the lid closed, until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Place the tomatillos in a food processor and process until smooth. Pour the tomatillos into a medium bowl. Add the remaining salsa ingredients and mix well.
Related Grill Skills
Dicing an Avocado
Chopping an Onion
Mincing Garlic
Lightly brush the shrimp with oil and season evenly with salt, pepper and paprika. Grill over direct high heat, with the lid closed, until the shrimp are firm to the touch and just turning opaque in the centre, 2 to 4 minutes, turning once. Serve warm with the salsa.
Lightly brush the shrimp with oil and season evenly with salt, pepper and paprika. Grill over high heat, with the lid closed, until the shrimp are firm to the touch and just turning opaque in the centre, 2 to 4 minutes, turning once. Serve warm with the salsa.
Related Grill Skills
Peeling and Deveining Shrimp (Tails Left On)
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