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Recipe courtesy of Priscila Satkoff

Camarones al Carbon: Grilled Tiger Shrimp with Two Sauces

  • Total: 40 min
  • Prep: 35 min
  • Cook: 5 min
  • Yield: 4 servings
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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. Set aside. In a blender or food processor blend the tomatoes, chipotles, water and salt, until you get a smooth puree. Set aside.
  2. Season the shrimp with salt and on a grill or broiler cook the shrimp until tender; (being careful not to overcook).
  3. 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.

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