Ingredients
- 2 stk unsalted butter softened
- 2 x chipotle peppers canned in adobo
- 2 x garlic cloves
- 2 Tbsp. minced shallots
- 1 x lime juiced
- Salt to taste
- Freshly-grnd black pepper to taste
- 10 x tomatillos husked, washed,
- with 5 cut in half and 5 coarsely minced
- 3 Tbsp. fresh lime juice
- 1/4 c. finely-minced red onion
- 1 x jalapeno pepper finely minced
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. honey
- Salt to taste
- Freshly-grnd black pepper to taste
- 1/4 c. coarsely-minced cilantro
- 48 lrg shrimp shelled, deveined
- Smoked Chile Butter (see above)
- Kosher salt to taste
- Freshly-grnd black pepper to taste
- Tomatillo Salsa (see above)
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Smoked Chile Butter Brushed Shrimp With Tomatillo Salsa
Servings: 8
Directions
- For the Smoked Chile Butter: Place ingredients in a food processor and process till smooth. Scrape into a bowl and chill for 1 hour. Remove 20 min before using.
- For the Tomatillo Salsa: Place the halved tomatillos and the lime juice in a blender and blend till smooth. Place the coarsely minced tomatillos, the onion and the jalapeno in a bowl, add in the tomatillo mix and toss to coat. Add in the extra virgin olive oil and honey and season with salt and pepper. Mix in the cilantro just before serving.
- For the Shrimp: Preheat grill or possibly grill pan. Grill the shrimp on both sides for 2 to 3 min, brushing with the Smoked Chile Butter every 30 seconds. Remove shrimp to a platter and immediately brush with the remaining butter. Sprinkle with salt and pepper. Serve the Tomatillo Salsa alongside.
- This recipe yields 8 servings.
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