The Los Angeles Times featured this recipe and we have to give two thumbs up! Here’s another grilling recipe for you to try this Memorial Day Weekend. By the way, have you thanked someone in the military today?
Recipe courtesy of the LA Times:
Total time: 25 minutes
Servings: 2 to 4
1/2 pound cleaned, peeled large tail-on shrimp
1 small clove garlic, pressed through a garlic press
3/4 pound tomatillos, each cut into six wedges (eight if the tomatillos are large)
4 green onions
1 small serrano chile (or more if you want turn up the heat this weekend!)
1/8 teaspoon freshly ground cumin
1 teaspoon chopped fresh oregano leaves
1. Heat a grill over medium-high heat. In a medium bowl, toss the shrimp with 1 tablespoon olive oil, the garlic, one-fourth teaspoon salt and a pinch of black pepper. Allow to marinate while the tomatillos, onions and chile are grilled.
2. In another medium bowl, toss the tomatillo wedges with just enough olive oil to coat, and season to taste with salt and pepper. Grill the wedges until charred and crisp-tender, about 2 1/2 minutes on each side. Place them in a large bowl, and set aside in a warm place.
3. Lightly brush the green onions and the serrano chile with a little olive oil. Grill until tender and charred on all sides, about 2 minutes. Remove from the heat and set aside until cool enough to handle. Slice the onions crosswise into 2-inch pieces and add to the tomatillos. Halve the chile and remove the seeds, then chop and add to the tomatillos. Toss and season to taste with salt and pepper.
4. Grill the shrimp just until cooked through (they will be opaque, firm and pink), 1 1/2 to 2 minutes on each side. Remove the shrimp from the grill and toss them in the bowl with the tomatillos along with the cumin and oregano. Serve with grilled tortillas.
Each of 4 servings: 107 calories; 10 grams protein; 6 grams
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