Since Harris Teeter was having a huge sell on frozen shrimp, we have lots to try new recipes with. We took a cooking light recipe and added a few ingredients. We actually skipped the step about butterflying the shrimp to make it easier. Beware, that habanero pepper is SO hot! Unless you really like hot foods, I'd substitute a jalapeno pepper (or even just a green chile if you aren't a fan of spiciness at all). I never had bought a tomatillo before this - those little guys sure are funny looking, especially in their husks. I want to try more salsa recipes with them in the future, so let us know if you have a good one! The salsa below would be good on anything, or even just with some chips.
- 1 tablespoon sugar
- 2 tablespoons lime juice
- 2 tablespoons cider vinegar
- 1 tablespoon fresh orange juice
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red pepper
- 1 habanero pepper, cored, seeded, and finely chopped
- 1 tomatillo, finely chopped
- 1 pound large shrimp
- 1 tablespoon lime juice
- 2 teaspoons olive oil
- 1 garlic clove, minced
- Dash of salt
- Cooking spray
- Prepare grill.
- Combine sugar, lime juice, cider vinegar, orange juice, salt and pepper. Stir well with a whisk. Mix in cilantro, onion, red pepper, habanero, and tomatillo. Cover and let stand at room temperature 30 minutes.
- Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting into, but not through, underside of shrimp.
- Combine 1 tablespoon of lime juice, 2 teaspoons oil, garlic, and dash of salt in a large bowl. Add shrimp; toss well. Cover and marinate in refrigerator 10 minutes.
- Place shrimp, cut sides down, on grill rack coated with cooking spray, and grill for 5 minutes or until shrimp is done, turning once. Serve with salsa.