Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa and Tomato Vina

Tomatillo Salsa:.

For the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro and onion together in a large bowl.

Add the lime juice and canola oil, and turn to coat; season with salt and black pepper.

Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy.

Cover and refrigerate while you prepare everything else.

Tomato Vinaigrette:.

Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar and salt in a blender until smooth.

Pour in the oil and puree again until emulsified and slightly thickened.

Refrigerate.

Shrimp:.

Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together.

Place a large skillet over medium heat, drizzle with a 1/2 count of oil and heat just to the smoking point.

Lay the shrimp in the pan (do this in batches if the pan is crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly.

To Serve:.

Spoon a mound of the tomatillo salsa on each plate.

Drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp (per plate).

Garnish with the green onion and cilantro leaves.