Camarones al Carbon: Grilled Tiger Shrimp with Two Sauces

• 1/2 medium avocado peeled and pitted
• 2 medium tomatillos, husks removed
• 1/2 cup cilantro
• 1 cup cold water, plus 1 cup for chipotle sauce
• 1/2 teaspoon salt, plus 1/2 teaspoon for chipotle sauce
• 3 medium plum tomatoes, roasted, peeled and seeded
• 7 canned chipotles, seeds removed
• 1 pound tiger shrimp (16-20 count peeled and deveined)
• 1 medium fresh mango peeled and cut into thin wedges

1. In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree.
2. Set aside.
3. In a blender or food processor blend the tomatoes, chipotles, water and salt, until you get a smooth puree.
4. Set aside.
5. Season the shrimp with salt and on a grill or broiler cook the shrimp until tender; (being careful not to overcook).
6. On a medium-size plate place the avocado sauce on half of the plate, and on the other half the tomato-chipotle sauce; garnish the plate with the mango slices and set the grilled shrimp between the 2 salsas.

avocado, cilantro, cold water, salt, tomatoes, chipotles, shrimp, fresh mango

Taken from www.foodnetwork.com/recipes/camarones-al-carbon-grilled-tiger-shrimp-with-two-sauces-recipe.html (may not work)