Butterflying the shrimp gives it an attractive appearance and more surface area for the marinade to penetrate. Handle habaneros with care. They are among the hottest chiles, but marinating them in vinegar and sugar softens their bite.
1 tablespoon sugar
2 tablespoons lime juice
2 tablespoons cider vinegar
1 tablespoon fresh orange juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup finely chopped red onion
1 habanero pepper, cored, seeded, and finely chopped
1 tomatillo, finely chopped
1 pound large shrimp
1 tablespoon lime juice
2 teaspoons olive oil
1 garlic clove, minced
Dash of salt
How to Make It
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 not through, underside of shrimp. Combine 1 tablespoon of lime juice, 2 teaspoons oil, garlic, and dash of salt in a large bowl. Add shrimp; toss well. Cover and marinate in refrigerator 10 minutes.
Place shrimp, cut sides down, on grill rack coated with cooking spray, and grill for 5 minutes or until shrimp is done, turning once. Serve with salsa.
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!
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 :)
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.
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.
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