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Spicy Shrimp Kebabs With Tomatillo Salsa

Created by TeresaS on October 24, 2015

1/2 teaspoon granulated sugar
1/2 teaspoon salt
1 pound shrimp (16 medium shrimp, peeled, deveined, and butterflied)
1 yellow bell pepper (seeded and cut into 1-inch pieces)
1 large red onion (cut into 8 wedges)
1 medium tomatillo (fresh, chopped remove papery husk and rinse before chopping)
1/2 pound cherry tomatoes (1 cup, halved)
1/2 cup chopped red onion (finely chopped)

Step 1: To marinate the shrimp and vegetables, combine the scallion, 1/4 cup of the cilantro, 2 tablespoons of the lime juice, garlic, chipotles, oil, oregano, sugar, and 1/4 teaspoon of the salt in a large zip-close plastic bag; add the shrimp, bell pepper, and onion wedges.
Step 2: Squeeze out the air and seal the bag; turn to coat the shrimp and vegetables.
Step 3: Refrigerate, turning the bag occasionally, about 20 minutes.
Step 4: To make the salsa, combine the tomatillos, tomatoes, chopped onion, and the remaining 2 tablespoons cilantro, 2 tablespoons lime juice, and 1/4 teaspoon salt in a medium bowl; set aside.
Step 5: Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
Step 6: Remove the shrimp and vegetables from the marinade; discard the marinade.
Step 7: Thread the shrimp, bell pepper and onion onto 4 (12 inch) metal skewers, alternating the ingredients.
Step 8: Grill or broil the kebabs 5 inches from the heat until the vegetables are tender and the shrimp is just opaque in the center, about 3 minutes on each side.
Step 9: Serve with the salsa.