Grilled Tiger Shrimp With Two Sauces

Recipe Ingredients

1/2		Avocado - peeled and pitted (medium)
2		Tomatillos - husks removed (medium)
1/2 cup	8g / 0.3oz	Cilantro
1 cup	237ml	Cold water - plus
1 cup	237ml	Cold water - for chipotle sauce
1/2 teaspoon	2.5ml	Salt - plus
1/2 teaspoon	2.5ml	Salt - for chipotle sauce
3 teaspoons	15ml	Plum tomatoes - roasted, peeled, (medium)
		And seeded
7		Canned chipotles - seeds removed
1 lb	454g / 16oz	Tiger shrimp - (16-20 ct) - peeled, deveined
1 lb	454g / 16oz	Fresh mango - peeled, and (medium)
		Cut into thin wedges

Recipe Instructions

In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside.

In a blender or food processor blend the tomatoes, chipotles, water and salt, until you get a smooth puree. Set aside.

Season the shrimp with salt and on a grill or broiler cook the shrimp until tender; (being careful not to overcook).

On a medium-size plate place the avocado sauce on half of the plate, and on the other half the tomato-chipotle sauce; garnish the plate with the mango slices and set the grilled shrimp between the 2 salsas.

This recipe yields 4 servings.

Description:

"{Camarones al Carbon}"

Source:
MELTING POT with Priscila Satcoff - (Show # MP-1B40) - from the TV FOOD NETWORK

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