Mexicali Shrimp

Name: Mexicali Shrimp
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

17 ingredients

16 steps

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

Directions

1

To prepare the shrimp: Mix all the ingredients, except for the shrimp and olive oil, into a bowl.
2

Add the shrimp; coat well with the rub and set aside
3

Preheat oven to 350 degrees F.
4

For the sauce: In a baking dish, toss together tomatillos, onion, jalapeno and garlic.
5

Toss with extra-virgin olive oil and season, to taste, with salt and pepper.
6

Roast until tender and caramelized, about 20 minutes.
7

Remove from pan and cool for about 5 minutes then add to a food processor.
8

Add avocado, lime juice and cilantro and blend until smooth.
9

Season, to taste.
10

Pour into a large bowl and chill.
11

Meanwhile, preheat grill to medium-high.
12

Remove the shrimp from the bowl and brush with oil.
13

Place on the grill.
14

Cook until the meat is opaque.
15

Remove from heat to a platter and serve with the tomatillo salsa.
16

Garnish with lime zest, diced tomato, and chopped cilantro.