Bacon-Wrapped Shrimp w/ Chunky Tomatillo Salsa
- Number of Servings: 4
Ingredients
Tomatillo Salsa6 tomatillos, husked, rinsed, and cut in chunks2 avocados, peeled and cut in chunks2 jalapeños, cut in circles1/2 bunch fresh cilantro, coarsely chopped1/2 red onion, dicedJuice of 3 limes2 tablespoons canola oilSea salt and freshly ground black pepperTomato Vinaigrette1 ripe tomato, halved, seeds squeezed out1 canned chipotle pepper in adobo1 garlic cloveZest and juice of 1 lime1 tablespoon sherry vinegar1 teaspoon sugar1/2 teaspoon sea salt2 tablespoons canola oilShrimp20 large shrimp (about 2 pounds), peeled and deveined, tails on10 bacon slices, halvedExtra-virgin olive oil2 green onions, thinly sliced on the diagonal, for garnishChopped fresh cilantro, for garnish
For the tomatillo salsa, toss the tomatillos, avocados, jalapeños, cilantro, and onion together in a large bowl. Add the lime juice and canola oil, and turn to coat; season with salt and black pepper. Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy. Cover and refrigerate while you prepare everything else.
Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar, and salt in a blender until smooth. Pour in the oil and puree again until emulsified and slightly thickened. Refrigerate.
Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together. Place a large skillet over medium heat, drizzle with a 1/2-count of oil, and heat just to the smoking point. Lay the shrimp in the pan (do this in batches if it’s crowded) and sauté until the bacon is crisp, tossing so the shrimp cook evenly. To serve, spoon a mound of the tomatillo salsa on each plate. Drizzle a pool of the tomato vinaigrette and top with 5 shrimp. Garnish with green onion and cilantro leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user MCHIT4.
Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar, and salt in a blender until smooth. Pour in the oil and puree again until emulsified and slightly thickened. Refrigerate.
Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together. Place a large skillet over medium heat, drizzle with a 1/2-count of oil, and heat just to the smoking point. Lay the shrimp in the pan (do this in batches if it’s crowded) and sauté until the bacon is crisp, tossing so the shrimp cook evenly. To serve, spoon a mound of the tomatillo salsa on each plate. Drizzle a pool of the tomato vinaigrette and top with 5 shrimp. Garnish with green onion and cilantro leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user MCHIT4.
Nutritional Info Amount Per Serving
- Calories: 499.7
- Total Fat: 42.2 g
- Cholesterol: 66.7 mg
- Sodium: 829.4 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 7.9 g
- Protein: 15.3 g
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