Anonymous Tue May 23 19:49:55 2006

5 tomatillo

1 avocado

1 green tomato -- cored and quartered

2 garlic -- cloves

1 jalapeno chili -- seeded and chopped

1 cilantro sprigs

1 salt

1/4 cup safflower oil

1/4 cup butter

2 tablespoon chili powder

2 tablespoon fresh lemon juice

1 pound shrimp -- large

For green salsa: Husk, core and quarter tomatillos. Peel, pit and cut avocado into 1-inch

pieces. Finely chop tomatillos, tomato and garlic in processor, using on/off turns. Transfer

to heavy medium saucepan. Simmer until beginning to soften, stirring occasionally, about

3 minutes. Pour mixture into blender. Add avocado, chili, cilantro and salt. Blend until

smooth, stopping occasionally to scrape down sides of blender, about 3 minutes. (Can be

prepared 1 day ahead and refrigerated.) Serve at room temperature or slightly chilled. Soak

mesquite chips in water to cover 30 minutes and drain. Prepare barbecue grill with

white-hot coals (or set gas grill on high). For marinade: Combine oil, butter, chili powder

and lemon juice in small saucepan. Stir over medium heat until butter melts. Cool

marinade slightly. Peel shrimp (leave tail on) and devein. Place in non-aluminum bowl.

Add marinade, mixing to coat. Marinate 15 minutes, turning occasionally. Oil barbecue grill.

Add mesquite to coal

s. Thread shrimp on skewers. Grill until shrimp turn opaque, about 1 1/2 minutes on each

side. (Can be prepared 30 minutes ahead. Wrap in foil and keep at room temperature.)

Serve with green salsa. *Available at Latin American markets. Posted to the Bbq by

scotlyn@juno.com (Daniel S Johnson) on Mar 29, 1998.