Grilled Shrimp Skewers with Cilantro and Green Tomatillo Salsa

Number of Servings: 
4
Ingredients: 
20 Medium (16-20 size) Ocean Garden® Mexican shrimp, shelled and devained
MARINADE
½ C olive oil
½ C cilantro, chopped
3 t garlic, chopped
1 t salt
juice of one lime
GREEN TOMATILLO SALSA
8 Tomatillos, husked
1 clove garlic, chopped
1 shallots, chopped
1 serrano chile, seeded
4 T cilantro, chopped
juice of one lime
to taste, salt and pepper
Instructions: 

Thread the shrimp onto skewers. Over medium-hot fire, grill the shrimp until they are completely opaque, 3 to 4 minutes per side. Spread spoonful of marinade over shrimp while grilling. Remove the shrimp from the grill and place on a serving plate, either skewered or un-skewered, as you prefer. Accompany each serving with a generous helping of the Tomatillo salsa.

Marinade: Combine all marinade ingredients, mix well and set aside.

Green Tomatillo Salsa: Cook tomatillos in a large skillet over medium heat for 10 minutes or until skin starts to split. In a food processor, chop cooked tomatillos, garlic, shallots, Serrano chile and cilantro to a fine chopped consistency. Do not puree the sauce. Serve warm or chilled.

Source: Ocean Garden Products, Inc. and Chef Angel Fabian, Harbor Grill, Dana Point, CA

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We already know that shrimp is low in fat and calories. But if you are concerned about cholesterol, there is good news. You do not have to give up shrimp! Research shows and dietitians concur that the high percentage of "good fats" in shrimp reduces the impact of cholesterol. So enjoy shrimp as part of a balanced - and delicious - diet.