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Grilled Tomatillo Shrimp














Trans-fat Free, High Fiber


5 each tomatillos
1 each avocados
1 each green tomatoes
cored, quartered
2 cloves garlic
1 each jalapeño pepper
1 x cilantro
1 x salt
6 x mesquite wood chips
¼ cup safflower oil
¼ cup butter
2 tablespoons chili powder
2 tablespoons lemon juice
1 pound shrimp


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 & 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 just covered in water for 30 minutes and drain.

Prepare barbecue 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 barbecue rack.

Add mesquite to coals. Thread shrimp on skewers.

Grill until shrimp turn opaque, about 1½ minutes on each side.

Serve with green salsa.

  • Tomatillos are available at Latin American markets.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 828g (29.2 oz)
Amount per Serving
Calories 173371% of calories from fat
 % Daily Value *
Total Fat 137g 211%
Saturated Fat 39g 193%
Trans Fat 0g
Cholesterol 1007mg 336%
Sodium 1503mg 63%
Total Carbohydrate 11g 11%
Dietary Fiber 19g 75%
Sugars g
Protein 205g
Vitamin A 138% Vitamin C 97%
Calcium 29% Iron 97%
* based on a 2,000 calorie diet How is this calculated?


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