Brined Shrimp Skewers with Tomatillo-Avocado Salsa & Grilled Lemon Slices

Name: Brined Shrimp Skewers with Tomatillo-Avocado Salsa & Grilled Lemon Slices
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper, as needed; 2 Tbsps cilantro, coarsely chopped; 2 Tbsps dry white wine; 1 Tbsp flat-leaf parsley, chopped; 3 teaspoons garlic, minced; 1 Tbsp green onion, chopped; 1 slice lemon as needed; 1 Tbsp fresh lemon juice; 2 Tbsps extra-virgin olive oil; 0 teaspoons red pepper flakes; 1 teaspoons sea salt; 1 teaspoon serrano chile, seeded and corarsely chopped, or to taste; 113 grams fresh tomatillos, husked, washed, and coarsely chopped; 946 milliliters cool water

Brined Shrimp Skewers with Tomatillo-Avocado Salsa & Grilled Lemon Slices might be just the Mexican recipe you are searching for. This recipe makes 4 servings with 83 calories, 1g of protein, and 7g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. Head to the store and pick up sea salt, tomatillos, green onion, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegan diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

For the brine: Stir the kosher salt, brown sugar into 1-quart cool water until dissolved.

Ingredients you will need

Brown Sugar

Kosher Salt

Brine

Water

Mix ¼ cup olive oil, 2 teaspoons minced garlic, flat leaf parsley, red pepper flakes, and dry white wine in a small bowl and set aside.

Ingredients you will need

Flat Leaf Parsley

Red Pepper Flakes

Dry White Wine

Minced Garlic

Olive Oil

Equipment you will use

Bowl

Remove the shrimp from the brine. Wash and dry throughly. Toss them with the marinade, coat and marinate for 1-hour, covered in the refrigerator.For the salsa: In a food processor, combine the tomatillos, remaining teaspoon garlic, and serrano chile; pulse to finely chop.

Ingredients you will need

Serrano Pepper

Tomatillos

Marinade

Garlic

Shrimp

Brine

Salsa

Equipment you will use

Food Processor

Add the avocado and green onion and pulse til just blended. The finished salsa should have some texture.

Ingredients you will need

Green Onions

Avocado

Salsa

Place the salsa in a small bowl and toss with the extra-virgin olive oil, lemon juice, salt and pepper. Store, covered and refrigerated up to 2 hours. Toss with cilantro just before serving.To grill the shrimp: Light a charcoal fire.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Lemon Juice

Cilantro

Shrimp

Salsa

Equipment you will use

Grill

Bowl

Drain the shrimp from the marinade.

Ingredients you will need

Marinade

Shrimp

Place the 6 shrimp on a work surface in front of you alternating the shrimp left and right, tucking them into themselves, following their natural shape. Secure the shrimp with 2 skewers so that they grill evenly and turn over easily.Grill the shrimp over medium-hot coals until they are barely cooked through, about 3 to 4 minutes total, turning halfway through. Grill the lemon slices until softened and well marked by the grill.

Ingredients you will need

Shrimp

Lemon

Equipment you will use

Skewers

Grill

Place the shrimp and lemon slices on plates and top with the salsa.

Ingredients you will need

Shrimp

Lemon

Salsa

Serve warm or at room temperature.

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper, as needed 2Tbsps

cilantro, coarsely chopped 2Tbsps

dry white wine 1Tbsp

flat-leaf parsley, chopped 3teaspoons

garlic, minced 1Tbsp

green onion, chopped 1slice

lemon as needed 1Tbsp

fresh lemon juice 2Tbsps

extra-virgin olive oil 0teaspoons

red pepper flakes 1teaspoons

sea salt 1teaspoon

serrano chile, seeded and corarsely chopped, or to taste 113grams

fresh tomatillos, husked, washed, and coarsely chopped 946milliliters

cool water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.