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Cilantro Lime Shrimp with Roasted Tomatillo Sauce
Ingredients
- 31-35 jumbo shrimp, shell off and deveined
- ¾ cup of fresh cilantro, diced
- 2 tablespoons of red wine vinegar
- 2 tablespoons of olive oil
- juice of 1 lime (about 1 tablespoons)
- 2 garlic cloves, minced
- ¼ teaspoon of red pepper flakes
- ½ teaspoon of smoked paprika
- ¼ teaspoon of salt
- ⅛ teaspoon of pepper
- zest of one lime
- Tomatillo Sauce:
- 2 tablespoons of olive oil
- 1 poblano, roast it whole but only use half in the sauce
- 4-5 tomatillos
- ¼ cup of of red onions (cut in a big wedge)
- 1 garlic clove
- ¼ cup of fresh cilantro
- 2-3 tablespoons of lime juice
- salt & pepper to taste
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