Description
Tex-Mex seasoned shrimp with homemade smoky grilled salsa for dipping. I serve this as a main dish but it would make a great appetizer as well.
Ingredients
- 1 pound raw jumbo shrimp, peeled, tails left on
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- 4 Roma tomatoes
- ½ large onion
- ½ head head garlic
- 1 jalapeno pepper
- 1 tablespoon lime juice
- 1 teaspoon salt
- ¼ cup chopped fresh cilantro
Instructions
- 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.
- 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.
- 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.
- Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
- Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4