Southwestern Shrimp Grilled in Cornhusks
- 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
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 chopped fresh cilantro (no stems!)
- 1 tablespoon fresh lime juice
- 2 teaspoons brown sugar
- Salt and freshly ground black peppers to taste
- In a large bowl, cover cornhusks with boiling water, set aside until pliable, about 1 hour.
- 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.
- 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 and pepper.
4 servings; 2 cups salsa
Salsa will keep, covered, in a refrigerator up to 1 day.