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Tex-Mex Grilled Shrimp and Salsa

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Tex-Mex Grilled Shrimp and Salsa



Ingredients :

  • 1 pound raw jumbo shrimp
  • peeled
  • tails left on
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 4 Roma tomatoes
  • ½ large onion
  • ½ head head garlic
  • 1 jalapeno pepper
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • ¼ cup chopped fresh cilantro
  • Methods :

  • Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
  • Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
  • Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
  • Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
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