Bacon Wrapped Shrimp With Chunky Tomatillo Salsa And Tomato Vina Recipe

Ingredients for Bacon Wrapped Shrimp With Chunky Tomatillo Salsa And Tomato Vina

• 2 pounds tomatillos (husked and rinsed)
• 2 ripe avocados (diced)
• 1 jalapeño (seeded and minced)
• Fresh Cilantro
• Red Onion
• Limes, Juice Of
• 1 tablespoon canola oil
• Kosher Salt & Freshly Ground Black Pepper
• Tomatoes
• Chipotle Chile In Adobo
• Garlic Clove
• Lime
• Sherry Wine Vinegar
• 1 tablespoon sugar
• Sea Salt
• About 1 pound large shrimp
• About 8-10 slices bacon, halved
• Extra Virgin Olive Oil
• Green Onions

How to Make Bacon Wrapped Shrimp With Chunky Tomatillo Salsa And Tomato Vina

1. **Tomatillo Salsa:**
2. Combine 2 pounds tomatillos (husked and rinsed), 2 ripe avocados (diced), 1 jalapeño (seeded and minced), 1/2 cup chopped cilantro, and 1/4 cup chopped red onion in a large bowl.
3. Add 2 tablespoons lime juice and 1 tablespoon canola oil; gently toss to coat.
4. Season generously with salt and freshly ground black pepper. Gently mash avocados slightly for a creamy texture.
5. Cover and refrigerate until ready to serve.
6. **Tomato Vinaigrette:**
7. Blend 1 (28-ounce) can crushed tomatoes, 1 chipotle pepper in adobo sauce (finely chopped), 2 cloves garlic, 1 tablespoon lime zest, 2 tablespoons lime juice, 1 tablespoon sherry vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt until completely smooth.
8. With the blender running, slowly drizzle in 1/4 cup olive oil until emulsified and slightly thickened.
9. Refrigerate until ready to serve.
10. **Shrimp:**
11. Wrap each large shrimp (about 1 pound) in a half-slice of bacon, overlapping ends to secure.
12. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until just smoking.
13. Add bacon-wrapped shrimp to the skillet and cook, turning occasionally, until bacon is crispy and shrimp is pink and cooked through (about 5-7 minutes).
14. **To Serve:**
15. Spoon a generous portion of tomatillo salsa onto each plate.
16. Drizzle with tomato vinaigrette.
17. Arrange 5-6 bacon-wrapped shrimp on top.
18. Garnish with chopped green onions and cilantro leaves.