Butterflied Shrimp with Habanero Tomatillo Salsa

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.

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.