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Grilled Shrimp with Avocado and Roasted Tomatillo Salsa

Serves 8

  • 1 lb fresh tomatillos, husked and rinsed
  • 1 small onion
  • 4 garlic cloves, unpeeled
  • ¼ cup packed fresh cilantro
  • 3 fresh jalapeno chiles, seeded, if desired, and coarsely chopped
  • 3 firm-ripe California avocados
  • 40 medium shrimp (about 1 ½ lb), de-veined and shelled, leaving tails intact
  • 2 tablespoons vegetable or olive oil

Special equipment: 8 (12 inch) bamboo skewers, soaked in water 1 hour

Preheat broiler.

Broil tomatillos, onion, and garlic on a rack of a broiler pan 1 to 2 inches from heat, turning once, until softened and slightly charred, about 10 minutes. Peel garlic and puree with tomatillos, onion, cilantro, and jalapenos in a food processor until almost smooth. Transfer salsa to a bowl.

Halve and pit avocados and scoop flesh into tomatillo mixture.  Mash avocados into mixture with a fork, leaving texture coarse.

Prepare grill for cooking.

Thread 5 shrimp onto each skewer, then brush with oil and season.  Grill until just cooked through, about 1 minute on each side.

Serve shrimp with salsa.

 

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