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Grilled Shrimp with Mexican Salsa

Recipe from Weber's Real Grilling™ by Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    6 to 10 mins

Ingredients
Instructions

the Ingredients

20151023095356 Row Seafood 11

Salsa

  • Completed step 12 tomatillos, husked and rinsed
  • Completed step 1 ripe Hass avocado, cut into ¼-inch dice
  • Completed step 1 medium tomato, seeded and cut into ¼-inch dice
  • Completed step ¼ cup finely chopped white onion
  • Completed step 2 tablespoons finely chopped fresh cilantro leaves
  • Completed step 1 teaspoon seeded and minced jalapeño chile pepper
  • Completed step ½ teaspoon minced garlic
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 1½ pound jumbo shrimp (11/15 count), peeled and deveined (tails left on)
  • Completed step Extra-virgin olive oil
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper
  • Completed step Paprika

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over high heat (450° to 550°F).
    Prepare the grill for cooking over high heat (500°F).
  • 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 center, 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 center, 2 to 4 minutes, turning once. Serve warm with the salsa.

    Related Grill Skills

    Peeling and Deveining Shrimp (Tails Left On)

let's Gear up

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