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

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.