Bacon-wrapped Shrimp With Chunky Tomatillo Salsa And Tomato Vina

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 6 tomatillos, husked, rinsed and cut in chunks
• 2 avocados, peeled and cut in chunks
• 2 jalapenos, cut in circles (remove seeds & ribs if you want it milder)
• 1/2 bunch fresh cilantro, coarsely chopped
• 1/2 red onion, diced
• 3 limes, juice of
• 2 tablespoons canola oil
• kosher salt & freshly ground black pepper, to taste
• 1 tomato, halved, seeds squeezed out
• 1 chipotle chile in adobo (one pepper from the can)
• 1 garlic clove
• 1 lime, zest and juice of
• 1 tablespoon sherry wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon sea salt (or kosher)
• 2 tablespoons canola oil
• 20 large shrimp, peeled and deveined, tails left on (about 2 pounds)
• 10 slices bacon, slices halved
• extra virgin olive oil
• 2 green onions, thinly sliced on the diagonal, for garnish
• chopped fresh cilantro, for garnish

Recipe

• 1 tomatillo salsa:.
• 2 for the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro and onion together in a large bowl.
• 3 add the lime juice and canola oil, and turn to coat; season with salt and black pepper.
• 4 turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy.
• 5 cover and refrigerate while you prepare everything else.
• 6 tomato vinaigrette:.
• 7 puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar and salt in a blender until smooth.
• 8 pour in the oil and puree again until emulsified and slightly thickened.
• 9 refrigerate.
• 10 shrimp:.
• 11 wrap each shrimp in a piece of bacon, overlapping the ends so they stick together.
• 12 place a large skillet over medium heat, drizzle with a 1/2 count of oil and heat just to the smoking point.
• 13 lay the shrimp in the pan (do this in batches if the pan is crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly.
• 14 to serve:.
• 15 spoon a mound of the tomatillo salsa on each plate.
• 16 drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp (per plate).
• 17 garnish with the green onion and cilantro leaves.