In a large bowl, cover cornhusks with boiling water, set aside until pliable,
about 1 hour.
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.
Charred Chile Salsa: 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
4 servings; 2 cups salsa
Salsa will keep, covered, in a refrigerator up to 1 day.