If you want to make the salsa a day ahead but don't want to fire up the grill, you can char the tomatillos over a gas cooktop burner. Use a pair of tongs to hold the tomatillo over the flame, turning the fruit occasionally to blacken its skin evenly. Use a grill basket, if you have one, to cook the shrimp instead of threading them on skewers. Serve with black beans, sour cream, and sliced cantaloupe.
Water tally: 7.8 ounces.
1/2 pound tomatillos
2/3 cup chopped green onions (about 4 green onions)
1/4 cup chopped fresh cilantro
3 tablespoons lime juice (about 1 lime)
1/4 teaspoon salt
1/2 jalapeño pepper, seeds removed and chopped
1 garlic clove
1 pound medium peeled and deveined shrimp
1 tablespoon hot pepper sauce (such as Tabasco)
1/2 teaspoon ancho chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
8 (6-inch) corn tortillas
2 cups shredded cabbage
1 cup shredded carrot
How to Make It
To prepare salsa, remove husks and stems from tomatillos. Place tomatillos on a grill rack coated with cooking spray. Grill 10 minutes or until slightly blackened on each side, turning occasionally. Cool completely; coarsely chop. Place tomatillos, onions, and next 5 ingredients (through garlic) in the bowl of a food processor. Pulse 7 times or until coarsely chopped.
To prepare tacos, thread shrimp evenly on 6 (10-inch) skewers. Place skewers on a grill rack coated with cooking spray. Grill 2 minutes or until shrimp are done, turning once. Remove shrimp from skewers, and place in a medium bowl. Add hot pepper sauce, chili powder, cumin, and 1/4 teaspoon salt; toss to coat.
Heat the tortillas on the grill 1 minute on each side. Top each tortilla with 1/4 cup cabbage and 2 tablespoons carrot. Divide shrimp mixture evenly among the tortillas; top each with 2 tablespoons salsa.