GRILLED TIGER SHRIMP WITH TWO SAUCES (Camarones Al Carbon)

WPRM Recipe 20683

GRILLED TIGER SHRIMP WITH TWO SAUCESCamarones Al Carbon

  • 1 lb. tiger shrimp (16-20 count peeled and deveined)
  • 1 medium fresh mango peeled and cut into thin wedges
  • 2 medium avocado peeled and pitted
  • 2 medium tomatillos (husks removed)
  • 1/2 cup cilantro
  • 1 cup cold water
  • 1/2 tsp Salt
  • 3 medium plum tomatoes (roasted (peeled and seeded))
  • 7 in chipotle chiles soakedwater (seeds removed)
  • 1 cup cold water
  1. In a blender or food processor, blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth purée.
  2. Set aside. In a blender or food processor blend the tomatoes, chiles chipotles, water and salt, until you get a smooth purée. Set aside.
  3. Season the shrimp with salt and on a grill or broiler cook the shrimp until they get tender (being careful not to overcook).
  4. 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 two salsas.
Main Dish
End WPRM Recipe