Grilled Sriracha Shrimp with Avocado Salsa on Fried Wonton Chips Recipe :: The Meatwave

Ingredients

• For the Salsa
• 2 Anaheim and Hatch chiles
• 1/2 pound tomatillos, husked and halved
• 1 avocado, peeled, pitted, and roughly diced
• 2 cloves garlic, peeled
• 1/2 cup roughly chopped cilantro leaves
• 1 teaspoon freshly squeezed lime juice
• 1/4 cup water
• Kosher salt, to taste
• For the Wonton Chips
• 2 to 3 cups canola oil
• 8 ounces small wonton wrappers, cut into 2 1/4" rounds
• For the Glaze
• 1/3 cup sriracha
• 3 tablespoons butter
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 2 teaspoon finely minced garlic
• 1 tablespoon finely chopped cilantro
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon rice vinegar
• For the Shrimp
• 1 tablespoon kosher salt
• 1 teaspoon light brown sugar
• 1/2 teaspoon baking soda
• 2 pounds large shrimp, peeled, deveined, and rinsed
• 2 tablespoons toasted sesame seeds
• 1/4 cup finely chopped fresh cilantro