Thursday, May 5, 2011
Grilled Shrimp with Mexican Salsa
Here is how:
1. For the salsa:
a. Grill 2 large tomatoes (halved) over direct high heat until they are well marked and beginning to collapse (about 4-6 minutes).
b. Place the tomatoes in a food processor and pulse until smooth.
c. Place the tomatoes in a bowl and add:
- 1 ripe Hass avocado, diced
- 1/4 cup finely chopped white onion
- 1 tsp. dried red chili flakes
- 1/4 cup chopped fresh cilantro
- 1 tsp. minced garlic
- 1/4 tsp salt
- 1/4 tsp black pepper
2. For the shrimp:
a. Brush 1 pound of raw shrimp (peeled) with extra virgin olive oil.
b. Season the shrimp with salt, pepper and paprika (I used smoked paprika in this recipe).
c. Grill the shrimp over direct high heat until the shrimp are firm and opaque...about 2 to 4 minutes. Toss the shrimp around occasionally while grilling.
d. Serve warm with the salsa and rice...maybe have a margarita too..virgin or not.
Happy Cinco de Mayo!! Salud!! xo