Grilled Shrimp with Mexican Salsa

Grilled Shrimp with Mexican Salsa....a nice Weber grill recipe to try !

INGREDIENTS
Salsa

• 12 tomatillos, husked and washed
• 1 ripe Haas avocado, cut into 1/4-inch dice
• 1 medium ripe tomato, cut into 1/4-inch dice
• 1/4 cup finely chopped white onion
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon minced jalapeño
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1-1/2 pounds jumbo shrimp (11-15 count), peeled and deveined
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Paprika

INSTRUCTIONS
1. Grill the tomatillos over direct high heat (450F to 550°F), with the lid closed as much as possible, until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Place the tomatillos in a food processor and process until smooth. Pour the tomatillos into a medium bowl. Add the remaining salsa ingredients and mix well.

2. Lightly brush or spray the shrimp with oil. Season to taste with salt, pepper, and paprika. Grill over direct high heat, with the lid closed as much as possible, until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve warm with the salsa.
The Weber grill recipe of shrimp Mexican salsa is ready to serve....Enjoy it !
grilled-salmon-and-smokey-tomato.

Grilled Salmon and Smokey Tomato Chipotle Sauce

Grilled Salmon and Smokey Tomato Chipotle Sauce
INGREDIENTS
Sauce

• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped red onion
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1 can (28 ounces) whole tomatoes
• 1 canned chipotle chile in adobo sauce
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon finely chopped black pepper
• 4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS
1. In a medium saucepan over medium-high heat, warm the oil. Add the onion and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes with the juice and the chile. Season with the sugar, salt, and pepper. Bring the sauce to a boil, then lower the heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.

2. Generously brush or spray the fillets with oil and season with salt and pepper to taste. Grill, flesh side down, over direct high heat (450°F to 550°F), with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and finish cooking them to desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. The weber grill recipe of salmon and smokey tomato is ready to serve warm with the sauce.
grilled-shrimp-with-mexican-salsa.