Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa and Tomato Vina

Name: Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa and Tomato Vina
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 serving(s)
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, to taste; 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); 2 tablespoons canola oil; 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

Submitted by LifeIsGood

"Here is a Southwestern inspired dish from Tyler Florence. Bacon-wrapped shrimp is a delicious combination as it is, but pairing it with the salsa and vinaigrette puts this recipe over-the-top! This shrimp recipe also works well on the grill. Serving it with margaritas and/or beer wouldn't be a bad idea! Note: You can make the salsa and vinaigrette ahead of time and keep refrigerated. You could also prep the shrimp and wrap with bacon ahead of time. That way, it will be a breeze when it comes time for dinner."

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photo by FolkDiva

Ready In:: 55mins
Ingredients:: 21
Serves:: 4

ingredients

Tomatilla Salsa
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, to taste
Tomato Vinaigrette
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)
2 tablespoons canola oil
Shrimp
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

directions

Tomatillo Salsa:
For the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro and onion together in a large bowl.
Add the lime juice and canola oil, and turn to coat; season with salt and black pepper.
Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy.
Cover and refrigerate while you prepare everything else.
Tomato Vinaigrette:
Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar and salt in a blender until smooth.
Pour in the oil and puree again until emulsified and slightly thickened.
Refrigerate.
Shrimp:
Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together.
Place a large skillet over medium heat, drizzle with a 1/2 count of oil and heat just to the smoking point.
Lay the shrimp in the pan (do this in batches if the pan is crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly.
To Serve:
Spoon a mound of the tomatillo salsa on each plate.
Drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp (per plate).
Garnish with the green onion and cilantro leaves.

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Reviews

First of all I did cut the ingredient amounts in half for the 2 of us, but then I also used only a little more than half of an avocado & about half of one jalapeno, but that was about it, & I was happy enough with the resulting salsa! Very satisfying & enjoyable shrimp dish! [Tagged & made in Please Review My Recipe]

Sydney Mike
I enjoyed these shrimp for dinner tonight. I made as directed but added the step of blanching and peeling the tomato prior to de-seeding. I found the salsa to be very tangy and different (mine was also extremely spicy due to leaving the seeds in the jalapenos) and the chipotle in adobo sauce added a smoky spice to the tomato vinaigrette. Presentation was lovely. Thanks for sharing.

FolkDiva

RECIPE SUBMITTED BY

LifeIsGood

United States

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!

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