Chili-Glazed Shrimp with Tomatillo-Cilantro Sauce

Name: Chili-Glazed Shrimp with Tomatillo-Cilantro Sauce
Yield: 6 Servings
Ingredients: 1 pound tomatillos,* husked; 1 onion, coarsely chopped; 1 tablespoon minced seeded jalapeño chili; 1 garlic clove, crushed; 3 tablespoons extra-virgin olive oil; 2 tablespoons chopped cilantro; 24 jumbo shrimp, peeled, deveined, tails left intact; 2 tablespoons ground mild chili (such as ancho or New Mexican*); 1 teaspoon onion powder; 1/2 teaspoon garlic powder; Queso fresco* or feta cheese

By Rick RodgersPhotography by Pornchai Mittongtare

June 30, 2002

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Recipe notes