From Los Angeles Times test- kitchen director Donna Deane, serves 2-4.
Ingredients
1/2 pound cleaned, peeled large tail-on shrimp
Olive oil
1 small clove garlic, pressed through a garlic press
Salt, pepper
3/4 pound tomatillos, each cut into six wedges (eight if the tomatillos are large)
4 green onions
1 small serrano chile
1/8 teaspoon freshly ground cumin
1 teaspoon chopped fresh oregano leaves
Tortillas
Directions
Heat a grill over medium-high heat. In a medium bowl, toss the shrimp with 1 tablespoon olive oil, the garlic, 1/4 teaspoon salt and a pinch of black pepper. Allow to marinate while the tomatillos, onions and chile are grilled.
In another medium bowl, toss the tomatillo wedges with just enough olive oil to coat, and season to taste with salt and pepper. Grill the wedges until charred and crisp-tender, about 2 1/2 minutes on each side. Place them in a large bowl, and set aside in a warm place.
Lightly brush green onions and serrano chile with a little olive oil. Grill until tender and charred on all sides, about 2 minutes. Remove from heat and set aside until cool enough to handle. Slice onions crosswise into 2-inch pieces and add to tomatillos. Halve the chile and remove seeds, then chop and add to tomatillos. Toss and season to taste with salt and pepper.
Grill shrimp just until cooked through (they will be opaque, firm and pink), 1 1/2-2 minutes on each side. Remove shrimp from grill and toss them in the bowl with the tomatillos along with the cumin and oregano. Serve with grilled tortillas.
Each of 4 servings: 107 calories; 10 grams protein; 6 grams carbohydrates; 2 grams fiber; 5 grams fat; 1 gram saturated fat; 84 milligrams cholesterol; 246 milligrams sodium.
