|6-8 medium||tomatillos, cut in quarters|
|6||garlic cloves, peeled|
|1 large||purple onion, cut in quarters|
|1 -2 medium||jalapeno peppers, cut in half, seeds and veins removed|
|1/4 cup||canola oil|
|2||ripe avocados, diced|
|1 -2||limes, juice plus zest|
|kosher salt and coarse ground pepper|
Watch the video to see this week's secret ingredient!
Preheat oven to 375 degrees. Place all vegetables on a baking sheet and add enough canola oil to coat each liberally. Add salt and pepper and toss.
Roast in oven for 30 minutes or until color has developed producing a caramelization of the vegetables. Remove and let cool for 10 minutes.
Place all of the ingredients in a food processor and puree. Add the avocado, tomatoes, lime and zest, and cilantro and process to a chunky consistency. Adjust seasonings and place in refrigerator to chill.
|1/4 cup||seafood grilling rub|
|24||large shrimp: Peeled, deveined, and butterflied|
|1/2 cup||canola oil|
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