Southwestern Grilled Shrimp

• 1 1/2 pounds unpeeled large fresh shrimp
• 2 tablespoons fresh lime juice, divided
• 1 tablespoon water
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon olive oil
• 1 jalapeno pepper, seeded and halved
• 3 tomatillos, husked
• 1/4 cup plus 2 tablespoons cubed avocado
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• Vegetable cooking spray

1. Peel and devein shrimp; place in a heavy-duty, zip-top plastic bag. Combine 1 tablespoon lime juice and next 4 ingredients, and pour over shrimp. Seal bag; shake gently. Marinate in refrigerator 2 hours.
2. Place pepper, skin side up, on a baking sheet; flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minutes or until charred. Place in ice water until cool. Remove from water; peel and discard skin. Coarsely chop pepper; place in container of an electric blender. Coarsely chop tomatillos. Add tomatillos, remaining lime juice, avocado, and next 3 ingredients to blender; cover and process until smooth. Chill.
3. Remove shrimp from marinade; discard marinade. Thread shrimp onto four 8-inch skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place shrimp on rack; grill, covered, 3 to 4 minutes on each side or until done. Remove shrimp from skewers, and place on serving plates. Serve with tomatillo mixture.

fresh shrimp, lime juice, water, soy sauce, garlic, olive oil, pepper, avocado, sugar, salt, freshly ground pepper, vegetable cooking spray

Taken from www.myrecipes.com/recipe/southwestern-grilled-shrimp (may not work)