Ingredients: 1/2 medium avocado peeled and pitted 2 medium tomatillos, husks removed 1/2 cup cilantro 1 cup cold water, plus 1 cup for chipotle sauce 1/2 teaspoon salt, plus 1/2 teaspoon for chipotle sauce 3 medium plum tomatoes, roasted, peeled and seeded 7 canned chipotles, seeds removed 1 pound tiger shrimp (16-20 count peeled and deveined) 1 medium fresh mango peeled and cut into thin wedges Directions:1. In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth purie. Set aside. In a blender or food processor blend the tomatoes, chipotles, water and salt, until you get a smooth purie. Set aside. 2. Season the shrimp with salt and on a grill or broiler cook the shrimp until tender; (being careful not to overcook). 3. On a medium-size plate place the avocado sauce on half of the plate, and on the other half the tomato-chipotle sauce; garnish the plate with the mango slices. |