Southwestern Shrimp Grilled in Cornhusks Recipe

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Type: Southwestern Shrimp Grilled in Cornhusks Free Cooking Recipe – Barbecue

It’s alright!

Ingredients / Directions
16 large dried cornhusks
2 red onions
peeled and cut into 3/8-inch slices
2 teaspoons olive oil
Salt and freshly ground black pepper to taste
16 jumbo shrimp (about 1 lb)
peeled and de-veined
Charred Chile Salsa (recipe below)
1 ripe Haas avocado
peeled
pitted and cut lengthwise into eighths
Cilantro sprigs for garnish
4 lime wedges for garnish In a large bowl
cover cornhusks with boiling water
set aside until pliable
about 1 hour(s). Prepare grill.

Insert wooden pick horizontally through each onion slice to secure for grilling. Brush with oil and season with salt and pepper. Grill onions
turning until lightly charred
about 5 minutes. Remove wooden picks.

Drain cornhusks and open flat. Overlap wide
flat ends if 2 cornhusks to make a boat-shape package. Repeat to make 8 packages. Divide onions among cornhusks and top each with shrimp and 2 tablespoons Charred Chile Salsa. Fold cornhusks edges firmly around filling and tie ends with kitchen string.

Place packages on grill. Cover and grill
without turning
until shrimp is opaque
10 to 12 minutes. To serve
open each plate. Garnish with avocado
cilantro and lime wedges.

Serve with remaining salsa.

Makes 4 servings.

Charred Chile Salsa
1 ear corn
husked
1 red bell pepper
3 large ripe plum tomatoes
8 tomatillos
husked
4 garlic cloves
unpeeled
1/2 small white onion
peeled
1 teaspoon olive oil
3 dried New Mexico chiles
1/2 cup(s) chopped fresh cilantro (no stems!)
1 tablespoon fresh lime juice
2 teaspoons brown sugar
Salt and freshly ground black peppers to taste

Prepare a grill. Brush corn
bell pepper
tomatoes
tomatillos
garlic and onion with oil. Thread garlic on a metal skewer. Grill vegetables
turning until charred
5 to 15 minutes.

Lightly grill chiles
turning often
about 1 minute. (Do not burn) When vegetables are cool enough to handle
peel
core and quarter bell pepper. Peel tomatoes and garlic. Core tomatillos. Stem and seed chiles. In a food processor
coarsely chop bell pepper and chiles. Add tomatoes
tomatillos
garlic
onion
cilantro
lime juice and brown sugar and coarsely chop. Transfer to a bowl. Cut kernels from corn and stir into salsa. Add salt and pepper.

Salsa will keep
covered
in a refrigerator up to 1 day.

Makes about 2 cup(s)s.