SHRIMP KABOBS WITH TOMATILLO-AVOCADO SALSA RECIPE - (4.8/5)
Provided by SippitySup
Number Of Ingredients 19
Steps:
- For the brine: Stir the kosher salt, brown sugar into 1-quart cool water until dissolved. Add the shrimp and refrigerate at least 15 minutes or up to one hour. For the marinade: Mix 1/4 cup olive oil, 2 teaspoons minced garlic, flat leaf parsley, red pepper flakes, and dry white wine in a small bowl and set aside. Remove the shrimp from the brine. Wash and dry thoroughly. 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. Add the avocado and green onion and pulse til just blended. The finished salsa should have some texture. 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. Drain the shrimp from the marinade. 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. Place the shrimp and lemon slices on plates and top with the salsa. Serve warm or at room temperature.
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Seth Hodgson
[email protected]I followed the recipe exactly, but my kabobs didn't turn out as good as I hoped. I think I might have overcooked the shrimp.
Godbless Sarah
[email protected]These kabobs were easy to make and very tasty. I will definitely be making them again.
Abishek Yadav
[email protected]I'm not a big fan of shrimp, but I really enjoyed these kabobs. The salsa was especially good.
SUNDAY VIVIAN
[email protected]These kabobs were a hit at my summer party! Everyone loved the grilled shrimp and the salsa was the perfect complement.
Ochimana Mathias
[email protected]I loved the combination of flavors in this dish. The shrimp, tomatillo, and avocado were the perfect combination.
Ziyaad Vardien
[email protected]The kabobs were a little bland for my taste, but the salsa was delicious.
Musawir Masood
[email protected]These kabobs were easy to make and very tasty. I will definitely be making them again.
Islamic videos
[email protected]I'm not a big fan of seafood, but I loved these kabobs. The salsa really made the dish.
Iftikhar Hussain
[email protected]I substituted grilled chicken for the shrimp and it was delicious! The salsa is also great on tacos.
Sandra Lomax
[email protected]These were a bit too spicy for me, but my husband loved them.
Syed Muhammad Aziz
[email protected]I followed the recipe exactly, but my kabobs didn't turn out as good as I hoped. I think I might have overcooked the shrimp.
Maria Nourbakhsh
[email protected]These kabobs were a little dry for my taste, but the salsa was amazing.
Emmanson Emmanuel
[email protected]So easy to make and so flavorful! I will definitely be making these again.
Zan Zamin
[email protected]I've made these shrimp kabobs several times now, and they're always a crowd-pleaser. The salsa is especially delicious.
Sam Prince
[email protected]These shrimp kabobs were a hit at my last party! The tomatillo-avocado salsa was the perfect complement to the shrimp, and the kabobs were cooked to perfection.