Smoked Chile Butter-Brushed Shrimp With Tomatillo Salsa
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cloves
Garlic2 tbsps
Shallot (chopped)1
Salt3 tbsps
Lime Juice (fresh)2 tbsps
Olive Oil1 tbsp
Honey48 large
Shrimp (shelled and deveined)Directions:
1
For the Smoked Chile Butter: Place ingredients in a food processor and process until smooth
2
Scrape into a bowl and refrigerate for 1 hour
3
Remove 20 minutes before using
4
For the Tomatillo Salsa: Place the halved tomatillos and the lime juice in a blender and blend until smooth
5
Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat
6
Add the olive oil and honey and season with salt and pepper
7
Fold in the cilantro just before serving
8
For the Shrimp: Preheat grill or grill pan
9
Grill the shrimp on both sides for 2 to 3 minutes, brushing with the butter every 30 seconds
10
Remove shrimp to a platter and immediately brush with the remaining butter
11
Sprinkle with salt and pepper
12
Serve the Tomatillo Salsa alongside