Smoked Chile Butter-Brushed Shrimp w/ Tomatillo Salsa – from Cin

Recipe to serve 8

Smoked Chile Butter

2 sticks unsalted butter, soften (I used salted)
2 chipotle peppers in adobo (I pureed the whole can and used about 2 T.)
2 cloves garlic, minced
2 T. chopped shallots
1 lime, juiced
Salt and pepper (I omitted because I used salted butter and the chipoltes are hot enough w/o the added pepper)

Place all ingredients in food processor and process until smooth.

Tomatillo Salsa

10 tomatillos, husked & washed, 5 cut in half & 5 coarsely chopped
3 T. fresh lime juice
1/4 c. finely chopped red onion (I used yellow)
1 jalapeno, finely chopped.
2 T. olive oil
1 T. honey (Used 1 packet Splenda)
Salt and Pepper to taste
1/4 coarsely chopped cilantro

Place the 5 halved tomatillos and the lime juice in a blender and blend until smooth. Place the 5 coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the blended mixture and toss to coat. Add the olive oil and honey (Splenda), S & P.  Fold in the cilantro just before serving.

Now, what I did: I find raw tomatillos to be a bit - well - raw! Simmered the entire mixture (less the cilantro) for about 10-15 minutes.  This really mellowed the flavours.  Then add the cilantro just before serving.

Shrimp:

48 large shrimp, shelled and deveined, tail intact.

Preheat grill or grill pan.  Using bamboo (pre-soaked) or medal skewers, thread shrimp. Grill the shrimp on both sides for 2-3 mins, brushing with the chile butter every 30 seconds. (I melted the butter.)  Remove shrimp to platter and immediately brush with more butter, sprinkle w/ S & P (I didn't, didn't need it!) Serve with salsa.

I ran this recipe thru DietPower, which I use to log all my food intake and exercise.  It came out as 7.14 carbs w/ 1.2 fibre per serving. This is going to become a new fav around here!  I'll keep some of the butter on hand for meat, fish and veggies. Enjoy!