Grilled Shrimp With Smoked Chile Butter With Tomatillo Salsa

Grilled Shrimp With Smoked Chile Butter And Tomatillo Salsa
Author: 
Recipe Type: Main
Cuisine: American
Serves: 8
 
Ingredients
Smoked Chile Butter
  • 2 sticks unsalted butter (softened)
  • 2 chipotle peppers canned in adobo
  • 2 garlic cloves
  • 2 tablespoons chopped shallots
  • 1 lime (juiced)
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
Tomatillo Salsa
  • 10 tomatillos (husked, washed,)
  • with 5 cut in half and 5 coarsely chopped
  • 3 tablespoons fresh lime juice
  • ¼ cup finely-chopped red onion
  • 1 jalapeño pepper (finely chopped)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
  • ¼ cup coarsely-chopped cilantro
Grilled Shrimp
  • 48 large shrimp (shelled, deveined)
  • Smoked Chile Butter ((see above))
  • Kosher salt (to taste)
  • Freshly-ground black pepper (to taste)
  • Tomatillo Salsa ((see above))
Instructions
Smoked Chile Butter
  1. Place ingredients in a food processor and process until smooth. Scrape into a bowl and refrigerate for 1 hour. Remove 20 minutes before using.
Tomatillo Salsa
  1. Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeño in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving.
Grilled Shrimp
  1. Preheat grill or grill pan. Grill the shrimp on both sides for 2 to 3 minutes, brushing with the Smoked Chile Butter every 30 seconds. Remove shrimp to a platter and immediately brush with the remaining butter. Sprinkle with salt and pepper. Serve the Tomatillo Salsa alongside.
  2. This recipe yields 8 servings.
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