Grilled Shrimp with Mexican Salsa | Seafood Recipes | Weber Grills | Weber US

Ingredients

• 12 tomatillos, husked and rinsed
• 1 ripe Hass avocado, cut into ¼-inch dice
• 1 medium tomato, seeded and cut into ¼-inch dice
• ¼ cup/30 grams finely chopped white onion
• 2 tablespoons finely chopped fresh cilantro leaves
• 1 teaspoon seeded and minced jalapeño chile pepper
• ½ teaspoon minced garlic
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1½ pound/680 grams jumbo shrimp (11/15 count), peeled and deveined (tails left on)
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Paprika