Butterflied Shrimp with Habanero Tomatillo Salsa

  • cjmelt76 Posted: 10/04/09
    Worthy of a Special Occasion

    This is an outstanding recipe! We love spicy food and have a ton of fiery scotch bonnet peppers and tomatillos in the garden - perfect combination! Made exactly as directed and served with Cafe Azul Tomatillo Salsa and Escabeche of Mushrooms with Polenta.

  • Mel1989 Posted: 03/24/11
    Worthy of a Special Occasion

    I used an extra tomatillo without any additional changes other than making the salsa about 1.5 hours before grilling the shrimp. My husband, who does not tolerate overly spicy food, loved it! It's hot, but fruity, and not at all unpleasantly hot. Try it- it's delicious! I served it with brown rice and black beans.

  • Bmflad Posted: 09/01/14
    Worthy of a Special Occasion

    The salsa was outstanding. Reminded me a lot of the dressing on my favorite salad at a local Oaxacan restaurant that I haven't been able to replicate! In fact, I may blend it next time to use as a dressing. Served the shrimp and salsa over a bed of lettuce with roasted corn, jicama, avocado, radishes, and bacon. Super yummy!

  • smithker Posted: 10/17/13
    Worthy of a Special Occasion

    I loved this recipe!! The shrimp and salsa are delicious. My hubby and I like spicy food so if you don't substitute the habanero for a pepper that isn't so hot. Salsa had a kick to it but not too much for us. Yummy! Will definitely make again :)


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