GRILLED SHRIMP
(serves 4-6)
2 lbs. shrimp, shelled and deveined (I use 30 count)
1 Tbs. grated orange zest
 ¼ c. fresh orange juice
½ serrano chili pepper, seeded and minced
2 Tbs. finely chopped red onion
¼ c. cilantro leaves
½ c. canola oil
Salt and pepper
Place shrimp in large dish in a single layer. Combine all ingredients except oil in blender until smooth. With motor running slowly pour in oil and blend until emulsified. Season with salt and pepper. Pour over shrimp and marinate for 20 minutes. Heat grill to high. Spear shrimp on skewers (I use wood skewers that I soak in water for about 15 minutes) and then grill about 1½ to 2 minutes per side.
 
AVOCADO-TOMATILLO SALSA
8 tomatillos, husked and rinsed
1 jalapeño pepper (or 2 if you like more heat)
½ c. canola
Salt and pepper
¼ c. fresh lime juice
2 Tbs. honey
4 ripe Haas avocados cut into ½ inch dice
1 small red onion, diced finely
¼ c. chopped cilan...