Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa and Tomato Vina

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]
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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.
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!