Name: Tex-Mex Grilled Shrimp and Salsa
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Raw jumbo shrimp, peeled, tails left on - 1 pound; Olive oil - 1 tablespoon; Paprika - ½ teaspoon; Chili powder - ½ teaspoon; Ground cumin - ¼ teaspoon; Roma tomatoes - 4; Onion - ½ large; Head garlic - ½ head; Jalapeno pepper - 1; Lime juice - 1 tablespoon; Salt - 1 teaspoon; Chopped fresh cilantro - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tex-Mex Grilled Shrimp and Salsa

1. Raw jumbo shrimp, peeled, tails left on - 1 pound

2. Olive oil - 1 tablespoon

3. Paprika - ½ teaspoon

4. Chili powder - ½ teaspoon

5. Ground cumin - ¼ teaspoon

6. Roma tomatoes - 4

7. Onion - ½ large

8. Head garlic - ½ head

9. Jalapeno pepper - 1

10. Lime juice - 1 tablespoon

11. Salt - 1 teaspoon

12. Chopped fresh cilantro - ¼ cup

How to cook deliciously - Tex-Mex Grilled Shrimp and Salsa

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.

5. Stage

Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.