Monday, November 28, 2011

Chipotle Shrimp with Avocado Salsa

I liked this dish so much, I made it twice in the last month!  I served it as an appetizer both times, but it would also be delicious as a main course.

3 tablespoons olive oil
3 cloves roasted garlic
1 tablespoon chipotle salsa (canned)
1 tablespoon chili powder
1 tablespoon kosher salt
1 pound raw shrimp, peeled and deveined

Avocado Salsa:
1 large avocado, peeled, and cut into chunks
1 small onion, chopped
1 jalapeno, chopped
1 garlic clove, minced
4 tomatillos, husked, washed, and chopped
1 teaspoon kosher salt
1/4 cup cilantro, chopped

Directions: Slice the ends off of the garlic cloves, drizzle with olive oil, and roast at 400 degrees for 10 minutes, or until soft.  Mix olive oil, chipotle, and seasonings in a large bowl.  Squeeze roasted garlic in and smash into mixture.  Add the shrimp and toss to coat.

Marinate for about 30 minutes.  When ready to cook, heat a stovetop or outdoor grill to medium-high.  Grill the shrimp until translucent and pink, about 2 minutes per side (may be slightly longer if using large shrimp).
For salsa - Place onion, jalapeno, tomatillo, and garlic in a food processor and process until smooth.  Pour into a bowl and add avocado, cilantro, and salt.  Serve with shrimp.  Enjoy!

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