Shrimp with Spicy Tomatillo Salsa

Since Harris Teeter was having a huge sell on frozen shrimp, we have lots to try new recipes with. We took a cooking light recipe and added a few ingredients. We actually skipped the step about butterflying the shrimp to make it easier. Beware, that habanero pepper is SO hot! Unless you really like hot foods, I'd substitute a jalapeno pepper (or even just a green chile if you aren't a fan of spiciness at all). I never had bought a tomatillo before this - those little guys sure are funny looking, especially in their husks. I want to try more salsa recipes with them in the future, so let us know if you have a good one! The salsa below would be good on anything, or even just with some chips.

Ingredients

SALSA

• 1 tablespoon sugar
• 2 tablespoons lime juice
• 2 tablespoons cider vinegar
• 1 tablespoon fresh orange juice
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup chopped cilantro
  
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped red pepper
  
• 1 habanero pepper, cored, seeded, and finely chopped
• 1 tomatillo, finely chopped

SHRIMP:

• 1 pound large shrimp
• 1 tablespoon lime juice
• 2 teaspoons olive oil
• 1 garlic clove, minced
• Dash of salt
• Cooking spray

Directions

1. Prepare grill.
2. Combine sugar, lime juice, cider vinegar, orange juice, salt and pepper. Stir well with a whisk. Mix in cilantro, onion, red pepper, habanero, and tomatillo. Cover and let stand at room temperature 30 minutes.
3. Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting into, but not through, underside of shrimp.
   
4. Combine 1 tablespoon of lime juice, 2 teaspoons oil, garlic, and dash of salt in a large bowl. Add shrimp; toss well. Cover and marinate in refrigerator 10 minutes.
5. Place shrimp, cut sides down, on grill rack coated with cooking spray, and grill for 5 minutes or until shrimp is done, turning once. Serve with salsa.