Butterflied Shrimp with Habanero Tomatillo Salsa

Butterflied Shrimp with Habanero Tomatillo Salsa
Photo by Photography: Randy Mayor

Ingredients

  • 1 tablespoon fresh orange juice
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 1 tablespoon lime juice
  • 1 pound large shrimp
  • 1 tablespoon lime juice
  • + 27 more ingredients
    • 2 tablespoons cider vinegar
    • 1 tomatillo, finely chopped
    • Salsa:
    • 1/8 teaspoon salt
    • 2 tablespoons lime juice
    • Cooking spray
    • 1 tomatillo, finely chopped
    • Salsa:
    • Cooking spray
    • 2 teaspoons olive oil
    • 1 tablespoon fresh orange juice
    • 2 tablespoons lime juice
    • 1 garlic clove, minced
    • 2 tablespoons cider vinegar
    • Dash of salt
    • 1 pound large shrimp
    • Shrimp:
    • 1 garlic clove, minced
    • 1 tablespoon sugar
    • ¼ cup finely chopped red onion
    • 1 habanero pepper, cored, seeded, and finely chopped
    • 1/8 teaspoon freshly ground black pepper
    • ¼ cup finely chopped red onion
    • 1 tablespoon sugar
    • Dash of salt
    • Shrimp:
    • 1 habanero pepper, cored, seeded, and finely chopped

Prepare grill. To prepare salsa, combine first 6 ingredients, stirring well with a whisk. Stir in onion, habanero, and tomatillo. Cover and let stand at room temperature 30 minutes. To prepare shrimp, peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but ...

View full recipe at My Recipes

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