Tex-Mex Grilled Shrimp and Salsa
Description
Dip chili-seasoned shrimp into a homemade smoky grilled salsa with this recipe you can serve as an appetizer or entree.
Ingredients
•
1 pound raw jumbo shrimp, peeled, tails left on
•
1 tablespoon olive oil
•
1/2 teaspoon paprika
•
1/2 teaspoon chili powder
•
1/4 teaspoon ground cumin
•
4 Roma tomatoes
•
1/2 large onion
•
1/2 head head garlic
•
1 jalapeno pepper
•
1 tablespoon lime juice
•
1 teaspoon salt
•
1/4 cup chopped fresh cilantro
Directions
1
Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
2
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
3
Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
4
Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
5
Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.