Chili Lime Grilled Shrimp with Salsa Verde Recipe ChefTara

1. 1

   Reserve 1 tablespoon fresh lime juice.

2. 2

   Combine the remaining lime juice with the chili powder and olive oil.

3. 3

   Add a pinch of salt.

4. 4

   Add shrimp and mix well to coat in the marinade.

5. 5

   While the shrimp marinates, cut the tomatillos in half and place them cut side down on a baking sheet lined with foil.

6. 6

   Broil under broiler for about 5 minutes, until the skins turn slightly black.

7. 7

   Remove tomatillos from the oven.

8. 8

   Add broiled tomatillos, 1 tablespoon lime juice, onions, jalapeno, and a pinch of salt to a blender or food processor and process until well mixed but still slightly chunky.

9. 9

   Check seasoning and add more salt if needed.

10. 10

    Put in the refrigerator to chill slightly.

11. 11

    Stir shrimp in marinade the make sure they are well-coated.

12. 12

    Grill the shrimp in a grill pan or on a gas or charcoal grill until just pink and cooked through.

13. 13

    Add about 1/2 cup of the salsa verde to the bottom of a shallow serving bowl.

14. 14

    Take 4 to 6 of the shrimp and place them tail up in the salsa, with the tails touching so the shrimp stand tail up in the salsa and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.