android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Recipe From from Weber's Real Grilling™ by Jamie Purviance

Grilled Shrimp with Mexican Salsa

  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    6 to 10 min.

People
Serves 4
Prep Time
20 min.
Grilling Time
6 to 10 min.

the Ingredients

20151023095356 Row Seafood 11

Salsa

  • tomatillos, husked and rinsed
  • ripe Hass avocado, cut into 0.5 centimetre dice
  • medium tomato, seeded and cut into 0.5 centimetre dice
  • 30 grams finely chopped white onion
  • finely chopped fresh cilantro leaves
  • seeded and minced jalapeno chile pepper
  • minced garlic
  • kosher salt
  • freshly ground black pepper
 
  • 680 grams jumbo shrimp (11/15 count), peeled and deveined (tails left on)
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Paprika

Instructions

  • 01 Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • 02 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.
  • 03 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.
Ingredients
Instructions