5 tomatillo
1 avocado
1 green tomato -- cored and quarter
2 cloves garlic
1 jalapeno chili -- seeded;
cilantro -- sprigs;
salt
6 mesquite chip
1/4 cup safflower oil
1/4 cup butter
2 tablespoon chili powder
2 tablespoon fresh lemon juice
1 pound shrimp -- large
Instructions:
For green salsa: Husk, core and quarter tomatillos. Peel, pit and
cut avocado into 1-inch pieces. Finely chop tomatillos, tomato and
garlic in processor, using on/off turns. Transfer to heavy medium
saucepan. Simmer until beginning to soften, stirring occasionally,
about 3 minutes. Pour mixture into blender. Add avocado, chili, cilantro
and salt. Blend until smooth, stopping occasionally to scrape down
sides of blender, about 3 minutes. (Can be prepared 1 day ahead and
refrigerated.) Serve at room temperature or slightly chilled. Soak
mesquite chips in water to cover 30 minutes and drain. Prepare grill
with white-hot coals (or set gas grill on high). For marinade: Combine
oil, butter, chili powder and lemon juice in small saucepan. Stir
over medium heat until butter melts. Cool marinade slightly. Peel
shrimp (leave tail on) and devein. Place in non-aluminum bowl. Add
marinade, mixing to coat. Marinate 15 minutes, turning occasionally.
Oil grill rack. Add mesquite to coals. Thread shrimp on skewers. Grill
until shrimp turn opaque, about 1 1/2 minutes on each side. (Can be
prepared 30 minutes ahead. Wrap in foil and keep at room temperature.)
Serve with green salsa. *Available at Latin American markets.
