Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa and Tomato Vina Recipe

Ingredients

• 6 tomatillos, husked, rinsed and cut in chunks
• 2 avocados, peeled and cut in chunks
• 2 jalapenos, cut in circles (remove seeds & ribs if you want it milder)
• 1/2 bunch fresh cilantro, coarsely chopped
• 1/2 red onion, diced
• 3 limes, juice of
• 2 tablespoons canola oil
• kosher salt
• freshly ground black pepper
• 1 tomatoes, halved, seeds squeezed out
• 1 chipotle chile in adobo (one pepper from the can)
• 1 garlic clove
• 1 lime, zest and juice of
• 1 tablespoon sherry wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon sea salt (or kosher)
• 20 large shrimp, peeled and deveined, tails left on (about 2 pounds)
• 10 slices bacon, slices halved
• extra virgin olive oil
• 2 green onions, thinly sliced on the diagonal, for garnish
• chopped fresh cilantro, for garnish