Shrimp with tomatillo/avocado sauce

Sauce:
1/2 pound tomatillos—husked, rinsed and quartered
1 small onion, coarsely chopped
1 large serrano chile, seeded and coarsely chopped
2 garlic cloves
1/4 cup packed cilantro leaves
1 Hass avocado, halved and pitted (2 oz flesh)
2 tablespoons fresh lime juice
Salt

Shrimp:
2Tbsp extra-virgin olive oil
1 large onion, finely diced
8 garlic cloves, halved and very thinly sliced
6 jalapeños, halved, seeded and thinly sliced
2 pounds medium shrimp, shelled and deveined
1 teaspoon salt
2 teaspoons freshly ground black pepper
2 tablespoons light mayonnaise*

For serving (not included in nutritional info)
Warm corn tortillas, for serving
Diced tomatoes, for serving
Lime wedges, for serving
Cilantro leaves, for serving

1. In a food processor, puree the tomatillos with the onion, serrano, garlic and cilantro. Scoop the avocado into the food processor, add the lime juice and puree. Season with salt and transfer to a serving bowl.

2. In a large skillet, heat the olive oil until shimmering. Add the onion and garlic and cook over moderate heat, stirring, until lightly golden, about 3 minutes. Add the jalapeños and cook until softened, about 1 minute. Add the shrimp, salt and pepper and cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes. Remove from heat and stir in the mayonnaise.

3. Serve the shrimp with tortillas, tomatoes, lime wedges,cilantro leaves and the avocado-tomatillo sauce.


Serving Size: Makes 8 servings