Grilled Tomatillo Shrimp

5 tomatillo
1 avocado
1 green tomato, cored and quartered
2 garlic, cloves
1 jalapeno chili, seeded and chopped
1 cilantro sprigs
1 salt
1/4 cup safflower oil
1/4 cup butter
2 tablespoons chili powder
2 tablespoons fresh lemon juice
1 pound shrimp, large

For green salsa: Husk, core and quarter tomatillos. Peel, pit and cut
avocado into 1-inch pieces. Finely chop tomatillos, tomato and garlic in
processor, using on/off turns. Transfer to heavy medium saucepan. Simmer
until beginning to soften, stirring occasionally, about 3 minutes. Pour
mixture into blender. Add avocado, chili, cilantro and salt. Blend until
smooth, stopping occasionally to scrape down sides of blender, about 3
minutes. (Can be prepared 1 day ahead and refrigerated.) Serve at room
temperature or slightly chilled. Soak mesquite chips in water to cover 30
minutes and drain. Prepare barbecue grill with white-hot coals (or set gas
grill on high).

For marinade: Combine oil, butter, chili powder and lemon juice in small
saucepan. Stir over medium heat until butter melts. Cool marinade
slightly.

Peel shrimp (leave tail on) and devein. Place in non-aluminum bowl. Add
marinade, mixing to coat. Marinate 15 minutes, turning occasionally. Oil
barbecue grill. Add mesquite to coals. Thread shrimp on skewers. Grill
until shrimp turn opaque, about 1 1/2 minutes on each side. (Can be
prepared 30 minutes ahead. Wrap in foil and keep at room temperature.)
Serve with green salsa. Serves 4.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/