Grilled Shrimp with Tomatilla Salsa

Roasting the tomatillos and poblano pepper in a hot oven until they blister and brown is what separates this salsa from a raw verde. That char concentrates their natural tanginess and adds a smoky sweetness you can’t get any other way.

The shrimp cook with heads and shells on, which is a deliberate choice. The shells protect the flesh from the intense grill heat, keeping the shrimp juicy rather than rubbery, and they add a layer of toasty, caramelized flavor to the exterior. Four minutes per side on a smoking-hot grill is all it takes.

Pureeing the salsa smooth lets it work as both a dipping sauce and a spoonable base under the shrimp. The cilantro and parsley together give it more complexity than cilantro alone.

Chef Tips

• Make sure your grill grates are spotless and well-oiled. Shrimp stick to dirty grates instantly
• Let the roasted tomatillos and poblano cool completely before blending. Hot liquids in a blender can be dangerous and the flavors actually develop better at room temperature
• Leave the shells on for grilling, but if your guests prefer easy eating, peel them right before serving when they slip off easily
• The salsa can be made a day ahead and refrigerated. The flavors deepen overnight

Variations

• Add a serrano or jalapeno to the roasting tray for a spicier salsa
• Grill the tomatillos directly on the grate instead of oven-roasting for even more char
• Serve over grilled fish or chicken instead of shrimp for the same bright, tangy pairing