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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.

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

the Ingredients

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  • 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


  • 01 Prepare the grill for direct cooking over high heat (230° 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 center, 2 to 4 minutes, turning once. Serve warm with the salsa.

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