She Strengthens

Savor the Flavors of Spring and Summer with Grilled Shrimp and Salsa Verde

This mouthwatering dish is perfect for warm weather, combining the bold flavors of spicy salsa verde with succulent grilled shrimp. With a total preparation time of just 20 minutes, you can indulge in this refreshing meal anytime.

Easy to Prepare, Impressive to Serve

This recipe yields 4 to 6 servings, making it an ideal choice for a quick dinner party or a casual gathering with friends. The best part? It’s incredibly easy to prepare, requiring only 20 minutes of active cooking time.

Gather Your Ingredients

To get started, you’ll need:

• 24 jumbo fresh shrimp, peeled and deveined
• 1 1/5 pounds tomatillos, husked and washed
• 1/2 cup cilantro leaves
• 1/2 cup diced sweet, mild onion
• Juice from 2 fresh limes
• 2 jalapeno peppers, seeded and chopped
• 1 tablespoon chili powder
• 2 tablespoons olive oil
• Salt to taste

Marinate and Grill the Shrimp

Begin by reserving 1 tablespoon of fresh lime juice. In a separate bowl, combine the remaining lime juice with chili powder and olive oil. Add a pinch of salt, then mix well to coat the shrimp evenly. Let the shrimp marinate while you prepare the salsa verde.

Create the Salsa Verde

Cut the tomatillos in half and place them cut side down on a baking sheet lined with foil. Broil under the broiler for about 5 minutes, until the skins turn slightly black. Remove the tomatillos from the oven and let them cool. Next, add the broiled tomatillos, 1 tablespoon lime juice, onions, jalapeno, and a pinch of salt to a blender or food processor. Process until well mixed but still slightly chunky. Check the seasoning and add more salt if needed. Refrigerate the salsa verde to chill slightly.

Assemble and Serve

Stir the shrimp in the marinade to ensure they’re well-coated. Grill the shrimp in a grill pan or on a gas or charcoal grill until just pink and cooked through. To serve, add about 1/2 cup of the salsa verde to the bottom of a shallow serving bowl. Take 4 to 6 of the grilled shrimp and place them tail up in the salsa, with the tails touching so the shrimp stand upright. Serve immediately and enjoy!