Ingredients

• 1 tablespoon paprika
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon ground cumin
• Salt and freshly ground black pepper
• 2 dozen (16/20 count) shrimp, deveined and butterflied
• Extra-virgin olive oil, for brushing shrimp
• 1 pound tomatillos
• 1 red onion, quartered
• 1 jalapeno, halved
• 5 garlic cloves
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 avocado, pitted, flesh diced
• 1 lime, juiced, plus lime zest, for garnish
• 1/2 bunch cilantro leaves, plus more chopped, for garnish
• 1 Roma tomato, diced

Browse by ingredient

Instructions

1. To prepare the shrimp: Mix all the ingredients, except for the shrimp and olive oil, into a bowl. Add the shrimp; coat well with the rub and set aside
2. Preheat oven to 350 degrees F.
3. For the sauce: In a baking dish, toss together tomatillos, onion, jalapeno and garlic. Toss with extra-virgin olive oil and season, to taste, with salt and pepper. Roast until tender and caramelized, about 20 minutes. Remove from pan and cool for about 5 minutes then add to a food processor. Add avocado, lime juice and cilantro and blend until smooth. Season, to taste. Pour into a large bowl and chill.
4. Meanwhile, preheat grill to medium-high.
5. Remove the shrimp from the bowl and brush with oil. Place on the grill. Cook until the meat is opaque. Remove from heat to a platter and serve with the tomatillo salsa.
6. Garnish with lime zest, diced tomato, and chopped cilantro.