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Ingredients
Shrimp:
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1 pound raw jumbo shrimp, peeled, tails left on
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1 tablespoon olive oil
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½ teaspoon paprika
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½ teaspoon chili powder
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¼ teaspoon ground cumin
Salsa:
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4 Roma tomatoes
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½ large onion
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½ head head garlic
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1 jalapeno pepper
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1 tablespoon lime juice
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1 teaspoon salt
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¼ cup chopped fresh cilantro
Directions
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Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
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Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
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Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
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Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Nutrition Facts (per serving)
152 | Calories |
5g | Fat |
8g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 152 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Cholesterol 173mg | 58% |
Sodium 790mg | 34% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 20g | 40% |
Vitamin C 17mg | 19% |
Calcium 64mg | 5% |
Iron 3mg | 19% |
Potassium 406mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.