Butterflied Shrimp with Habanero Tomatillo Salsa

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

Ingredients

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

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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