Salsa with Roasted Shrimp
adapted from Mexican Everyday by Rick Bayless
12oz of shrimp, cleaned and deveined
2 TBS of olive oil
salt and pepper
1 jalapeño, sliced in half
2 garlic cloves, peeled
1 lb of Roma tomatoes, cut into quarters
4 scallions, trimmed
1/2 cup of loosely packed cilantro
Juice of one lime
1 tsp of salt
Preheat oven to 400degrees. Combine the shrimp with the olive oil, salt, and pepper on a sheet pan. Spread into one layer. Bake for 12-15 minutes until pink. Remove promptly. Let the shrimp cool and then roughly chop the shrimp. Set aside.
In the bowl of a food processor, add the jalapeño, salt and garlic. Pulse until roughly chopped. Add 1/2 of the tomato quarters then pulse until a coarse consistency (6-10 pulses). Add the cilantro, lime and the remaining tomatoes. Pulse until combined and a chunky texture.
Stir the shrimp into the salsa. Serve with baked corn tortilla chips. Enjoy!