Spicy Tomatillo Shrimp
shelled, tails left on
cut in strips
Place the tomatillos on a hot skillet and roast for a couple of minutes or until blackened on all sides.
Sauté the onion and garlic in the oil until soft.
Place the tomatillos, onion mixture, lime juice, and black pepper in a blender and purée until smooth.
Stir in the cilantro.
Reserve some of the mixture to serve as a sauce once the shrimp is cooked.
Marinate the shrimp in the remaining mixture for an hour.
Remove and thread on skewers along with the jalapeno strips.
Grill until just done (a few minutes on each side) and serve with the sauce on the side.