Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa An

Name: Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa And Tomato Vina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tomatilla Salsa; 6 tomatillos, husked, rinsed and cut in chunks; 2 avocados, peeled and cut in chunks; 2 jalapenos, cut in circles (remove seeds & ribs if you want it milder); 1/2 bunch fresh cilantro, coarsely chopped; 1/2 red onion, diced; 3 limes, juice of; 2 tablespoons canola oil; kosher salt & freshly ground black pepper, to taste; Tomato Vinaigrette; 1 tomatoes, halved, seeds squeezed out; 1 chipotle chile in adobo (one pepper from the can); 1 garlic clove; 1 lime, zest and juice of; 1 tablespoon sherry wine vinegar; 1 teaspoon sugar; 1/2 teaspoon sea salt (or kosher); 2 tablespoons canola oil; Shrimp; 20 large shrimp, peeled and deveined, tails left on (about 2 pounds); 10 slices bacon, slices halved; extra virgin olive oil; 2 green onions, thinly sliced on the diagonal, for garnish; chopped fresh cilantro, for garnish

Servings: persons

Tomatilla Salsa
6 tomatillos, husked, rinsed and cut in chunks
2 avocados, peeled and cut in chunks
2 jalapenos, cut in circles (remove seeds & ribs if you want it milder)
1/2 bunch fresh cilantro, coarsely chopped
1/2 red onion, diced
3 limes, juice of
2 tablespoons canola oil
kosher salt & freshly ground black pepper, to taste
Tomato Vinaigrette
1 tomatoes, halved, seeds squeezed out
1 chipotle chile in adobo (one pepper from the can)
1 garlic clove
1 lime, zest and juice of
1 tablespoon sherry wine vinegar
1 teaspoon sugar
1/2 teaspoon sea salt (or kosher)
2 tablespoons canola oil
Shrimp
20 large shrimp, peeled and deveined, tails left on (about 2 pounds)
10 slices bacon, slices halved
extra virgin olive oil
2 green onions, thinly sliced on the diagonal, for garnish
chopped fresh cilantro, for garnish

1
Tomatillo Salsa:
2
For the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro and onion together in a large bowl.
3
Add the lime juice and canola oil, and turn to coat; season with salt and black pepper.
4
Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy.
5
Cover and refrigerate while you prepare everything else.
6
Tomato Vinaigrette:
7
Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar and salt in a blender until smooth.
8
Pour in the oil and puree again until emulsified and slightly thickened.
9
Refrigerate.
10
Shrimp:
11
Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together.
12
Place a large skillet over medium heat, drizzle with a 1/2 count of oil and heat just to the smoking point.
13
Lay the shrimp in the pan (do this in batches if the pan is crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly.
14
To Serve:
15
Spoon a mound of the tomatillo salsa on each plate.
16
Drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp (per plate).
17
Garnish with the green onion and cilantro leaves.

1138

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Tomatilla Salsa, 6 tomatillos, husked, rinsed and cut in chunks, 2 avocados, peeled and cut in chunks, 2 jalapenos, cut in circles (remove seeds & ribs if you want it milder), and more.

Yes, Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa And Tomato Vina falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa And Tomato Vina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions