Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light March 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: 4 ounces shrimp and 2 tablespoons salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

Nutrition Facts

136 calories; calories from fat 26%; fat 3.9g; saturated fat 0.6g; mono fat 1.9g; poly fat 0.8g; protein 17.6g; carbohydrates 7.5g; fiber 0.5g; cholesterol 129mg; iron 2.2mg; sodium 237mg; calcium 51mg.
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