5 each tomatillo
1 each avocado
1 each green tomato, cored & quarter
2 each garlic, cloves
1 each jalapeno chili, seeded;
1 cilantro, sprigs;
1 salt
6 mesquite chip
1/4 cup safflower oil
1/4 cup butter
2 tbsp chili powder
2 tbsp fresh lemon juice
1 lb shrimp, large
A Recipe for
Grilled Tomatillo Shrimp
After dinner sit a while, and after supper walk a mile. |
| English Saying |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
This Recipe for Grilled Tomatillo Shrimp is one of thousands in the Recipes-to-go Barbecue Cookbook.
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
If you enjoy this Grilled Tomatillo Shrimp Recipe - you should enjoy the recipe collections you can find on the websites below:
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
This is a recipe for Grilled Tomatillo Shrimp from the recipe cookbook of Recipes-to-go (Barbecue)
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I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Food Tip |
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
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 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.
Serves: 1
Grilled Tomatillo Shrimp Recipe brought to you by Recipes To-Go