Camarones al Carbon: Grilled Tiger Shrimp with Two Sauces |
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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/2 medium avocado peeled and pitted |
2 medium tomatillos, husks removed |
1/2 cup cilantro |
1 cup cold water, plus 1 cup for chipotle sauce |
1/2 teaspoon salt, plus 1/2 teaspoon for chipotle sauce |
3 medium plum tomatoes, roasted, peeled and seeded |
7 canned chipotles, seeds removed |
1 pound tiger shrimp (16-20 count peeled and deveined) |
1 medium fresh mango peeled and cut into thin wedges |
Directions:
1. In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside. In a blender or food processor blend the tomatoes, chipotles, water and salt, until you get a smooth puree. Set aside.
2. Season the shrimp with salt and on a grill or broiler cook the shrimp until tender; (being careful not to overcook).
3. On a medium-size plate place the avocado sauce on half of the plate, and on the other half the tomato-chipotle sauce; garnish the plate with the mango slices and set the grilled shrimp between the 2 salsas.
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