Shrimp Tacos with Tomatillo Salsa

• 1/2 pound tomatilloshusked, rinsed and quartered
• 1/2 small onion, quartered
• 1 jalapeno, seeded and chopped
• 3 garlic cloves
• Kosher salt
• Freshly black pepper
• 1/4 cup finely chopped cilantro
• 2 celery ribs, thinly sliced crosswise
• 1 1/4 pounds medium shrimp (about 36), shelled and deveined
• Twelve 6-inch bamboo skewers, soaked in water for 30 minutes
• Extra-virgin olive oil, for brushing
• 12 corn tortillas, warmed
• Shredded green cabbage and parsley leaves, for serving

1. In a medium saucepan, combine the tomatillos, onion, jalapeno and garlic with 1 cup of water and bring to a boil.
2. Simmer over moderate heat until the vegetables are softened, about 8 minutes.
3. Using a slotted spoon, transfer the vegetables to a blender.
4. Boil the cooking liquid until reduced to 1/4 cup, then add it to the blender and let cool completely.
5. Puree the salsa and season with salt and pepper.
6. Transfer the salsa to a bowl, stir in the chopped cilantro and refrigerate until chilled, about 45 minutes.
7. Meanwhile, in a bowl, toss the celery with the lime juice; season with salt and pepper.
8. Light a grill or preheat a grill pan; oil the grill grate.
9. Thread 3 shrimp onto each skewer.
10. Brush the shrimp with olive oil and season with salt and pepper.
11. Grill over high heat, turning once, until lightly charred and cooked through, about 4 minutes.
12. Remove the shrimp from the skewers and transfer to a platter.
13. Serve the shrimp with the salsa, celery salad, warm tortillas, cabbage and parsley leaves so guests can assemble their own tacos.

onion, jalapeno, garlic, kosher salt, freshly black pepper, cilantro, celery, shrimp, extravirgin olive oil, corn tortillas, green cabbage

Taken from www.foodandwine.com/recipes/shrimp-tacos-tomatillo-salsa (may not work)