Grilled Shrimp with Mexican Salsa | Seafood Recipes | Weber HK

Ingredients

• tomatillos, husked and rinsed
• ripe Hass avocado, cut into 6-millimeter dice
• medium tomato, seeded and cut into 6-millimeter dice
• 30 grams finely chopped white onion
• finely chopped fresh cilantro leaves
• seeded and minced jalapeño chile pepper
• minced garlic
• kosher salt
• freshly ground black pepper
• 680 grams jumbo shrimp (11/15 count), peeled and deveined (tails left on)
• Extra-virgin olive oil
• Paprika