1 lb. tomatillos, husked
1 onion, chopped
1 T. minced and seeded jalapeno chili
1 clove garlic, crushed
3 T. olive oil
2 T. cilantro
24 jumbo shrimp, peel and deveined, tails left intact
2 T. ground mild chili
1 t. onion powder
½ t. garlic powder
*queso fresco for garnish
Cook tomatillos in salted water until olive green color, about 5 minutes. Drain and transfer to blender. Add onion, jalapeno and garlic and process tomatillo sauce until smooth.
Heat 1 T. oil in skillet. Add sauce and bring to boil. Reduce heat and simmer about 5 minutes until slightly thickened. Stir in cilantro. Season with salt and pepper. Cool.
In bowl, toss shrimp with remaining oil, ground chili, onion powder, and garlic powder. Sprinkle shrimp with salt and pepper. Grill until just cooked about 2 min. per side.
Spoon about 3 T. tomatillo sauce into center of each plate. Arrange shrimp atop sauce. Sprinkle with queso fresco.