Grilled Shrimp with Mexican Salsa

Salsa

• 12 tomatillos, husked and rinsed
• 1 ripe Hass avocado, cut into 6-millimeter dice
• 1 medium tomato, seeded and cut into 6-millimeter dice
• 30 grams finely chopped white onion
• 2 tablespoons finely chopped fresh cilantro leaves
• 1 teaspoon seeded and minced jalapeño chile pepper
• ½ teaspoon minced garlic
• ¼ teaspoon kosher salt
• ¼ teaspoon 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