Mexicali Shrimp

Name: Mexicali Shrimp
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 avocado, pitted, flesh diced; 1 bunches cilantro leaves, plus more chopped, for garnish; 5 garlic cloves; 1 Tbsp granulated garlic; 1 Tbsp granulated onion; 1 Tbsp ground cumin; 1 jalapeno, halved; 1 lime, juiced, plus lime zest, for garnish; 3 Tbsps extra-virgin olive oil; 6 servings Extra-virgin olive oil, for brushing shrimp; 1 Tbsp paprika; 1 red onion, quartered; 1 Roma tomato, diced; 6 servings Salt and freshly ground black pepper; 24 (16/20 count) shrimp, deveined and butterflied; 454 grams tomatillos

Mexicali Shrimp is a gluten free, dairy free, and primal recipe with 6 servings. One portion of this dish contains roughly 7g of protein, 27g of fat, and a total of 318 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of granulated garlic, cilantro leaves, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Mix all the ingredients, except for the shrimp and olive oil, into a bowl.

Ingredients you will need

Olive Oil

Shrimp

Equipment you will use

Bowl

Add the shrimp; coat well with the rub and set aside

Ingredients you will need

Shrimp

Dry Seasoning Rub

Preheat oven to 350 degrees F.

Equipment you will use

Oven

For the sauce: In a baking dish, toss together tomatillos, onion, jalapeno and garlic. Toss with extra-virgin olive oil and season, to taste, with salt and pepper. Roast until tender and caramelized, about 20 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Tomatillos

Jalapeno Pepper

Garlic

Onion

Sauce

Equipment you will use

Baking Pan

Remove from pan and cool for about 5 minutes then add to a food processor.

Equipment you will use

Food Processor

Frying Pan

Add avocado, lime juice and cilantro and blend until smooth. Season, to taste.

Ingredients you will need

Lime Juice

Cilantro

Avocado

Pour into a large bowl and chill.

Equipment you will use

Bowl

Meanwhile, preheat grill to medium-high.

Equipment you will use

Grill

Remove the shrimp from the bowl and brush with oil.

Ingredients you will need

Shrimp

Cooking Oil

Equipment you will use

Bowl

Place on the grill. Cook until the meat is opaque.

Ingredients you will need

Meat

Equipment you will use

Grill

Remove from heat to a platter and serve with the tomatillo salsa.

Ingredients you will need

Salsa Verde

Garnish with lime zest, diced tomato, and chopped cilantro.

Ingredients you will need

Lime Zest

Cilantro

Tomato

Equipment

Ingredients

Servings:

avocado, pitted, flesh diced 1bunches

cilantro leaves, plus more chopped, for garnish 5

garlic cloves 1Tbsp

granulated garlic 1Tbsp

granulated onion 1Tbsp

ground cumin 1

jalapeno, halved 1

lime, juiced, plus lime zest, for garnish 3Tbsps

extra-virgin olive oil 6servings

Extra-virgin olive oil, for brushing shrimp 1Tbsp

paprika 1

red onion, quartered 1

Roma tomato, diced 6servings

Salt and freshly ground black pepper 24

(16/20 count) shrimp, deveined and butterflied 454grams

tomatillos

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Oyster Bay Pinot Gris with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.