GRILLED TIGER SHRIMP WITH TWO SAUCESCamarones Al Carbon

Course Main Dish

Ingredients
  

  • 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

Instructions
 

  • In a blender or food processor, blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth purée.
  • Set aside. In a blender or food processor blend the tomatoes, chiles chipotles, water and salt, until you get a smooth purée. Set aside.
  • Season the shrimp with salt and on a grill or broiler cook the shrimp until they get tender (being careful not to overcook).
  • 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.
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