Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa and Tomato Vina

Recipe by LifeIsGood
READY IN: 55mins




  • 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.