Chili-Glazed Shrimp with Tomatillo-Cilantro Sauce

Ingredients

• 1 pound tomatillos
• * husked
• 1 onion
• coarsely chopped
• 1 tablespoon minced seeded jalapeno chili
• 1 garlic clove
• crushed
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped cilantro
• 24 jumbo shrimp
• peeled
• deveined
• tails left intact
• 2 tablespoons ground mild chili (such as ancho or New Mexican*)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Queso fresco* or feta cheese

Instructions

1. Cook tomatillos in large pot of boiling salted water until olive-green color, about 5 minutes.
2. Drain and transfer to blender.
3. Add onion, jalapeno, and garlic and process tomatillo sauce until smooth.
4. Heat 1 tablespoon oil in skillet over medium heat.
5. Add sauce and bring to boil.
6. Reduce heat and simmer until slightly thickened, stirring occasionally, about 5 minutes.
7. Stir in cilantro.
8. Season with salt and pepper.
9. Cool to room temperature.
10. (Can be made 1 day ahead.
11. Chill.
12. Bring to room temperature before using.)
13. Prepare barbecue (medium-high heat).
14. Toss shrimp with remaining 2 tablespoons oil in large bowl.
15. Add ground chili, onion powder, and garlic powder; toss to combine.
16. Sprinkle shrimp with salt and pepper.
17. Grill shrimp until just cooked through, about 2 minutes per side.
18. Spoon about 3 tablespoons tomatillo sauce into center of each of 6 plates.
19. Arrange shrimp atop sauce.
20. Sprinkle with queso fresco.
21. Tomatillos (green tomato-like vegetables with paper-thin husks), ground New Mexican chilies, and queso fresco (also known as queso blanco) are available at Latin American markets and some supermarkets.