Shrimp Skewers with Green Sauce and Grilled Shrimp Appetizers

1 tsp olive oil

2 garlic cloves, minced fine

dash pepper and salt

1/2 tsp cumin

1 poblano pepper, seeded and sliced into one inch pieces

1 large red onion, sliced into one inch pieces

6-8 bamboo skewers, soaked in water for 20-30 minutes

butter leaf lettuce or Romaine leaves (this will be your cup for the contents of the skewers)

1/2 lime or lemon

1 pat butter

Peel shrimp, rinse, and place in large bowl. With hands, toss the shrimp, olive oil, garlic, pepper, salt, and cumin. Thread shrimp, poblano, and red onion onto the skewers. Place on a platter. Grill over a medium flame so that the shrimp cook a little slower and so that the vegetables have time to get tender. Remove skewers from the grill when the shrimp turn pinkish orange, and place on a serving platter. Squeeze the lime or lemon over the shrimp and glaze over each skewer with the pat of butter.

To serve: Hold lettuce cup in your hand and pull the skewer through it to remove the contents of the skewer. Top with green sauce and a little cilantro, roll up like a burrito, and enjoy!

Green Sauce

(courtesy Ninfa’s by way of “The Homesick Texan” blog with Leslie’s small modifications)

3 medium-sized green tomatoes, coarsely chopped (you can substitute yellow if you can’t find green ones, but never use red)

4 tomatillos, cleaned and chopped

1 to 2 jalapenos, stemmed and coarsely chopped

3 small garlic cloves

1/2 cup water

3 medium-sized ripe avocados, peeled, pitted and sliced

a big handful of cilantro

1 tsp. of salt (more to taste)

juice of 1 lemon

1 1/2 cups of sour cream

Method:Combine chopped tomatoes, tomatillos, jalapenos, garlic, and water in a saucepan. Bring to a boil. Reduce heat and simmer 10 to 15 minutes, covered. Remove from heat and let cool slightly. Place tomato mixture with the avocados, cilantro and salt, and lemon juice in food processor or blender and blend until smooth. Pour into a bowl and stir in sour cream.

Makes 4 to 5 cups.

Ideas: Instead of lettuce cups, you may serve the shrimp and veggies in a warm flour or corn tortilla. The green sauce would be wonderful over chicken or mushroom enchiladas. The sauce is a great dip with chips or veggies.