Chili-Glazed Shrimp with Tomatillo-Cilantro Sauce

Ingredients

• 2 tablespoons cilantro leaves chopped
• 6 servings feta cheese 
• 1  garlic clove crushed
• 0.5 teaspoon garlic powder 
• 2 tablespoons ground mild chili (such as ancho or New Mexican*)
• 1 tablespoon jalapeño chili minced seeded
• 24 jumbo shrimp deveined peeled
• 3 tablespoons olive oil extra-virgin
• 1  onion coarsely chopped
• 1 teaspoon onion powder 
• 1 pound tomatillos husked

Equipment

• bowl
• frying pan
• pot
• blender
• grill

Directions

1. Cook tomatillos in large pot of boiling salted water until olive-green color, about 5 minutes.
2. Drain and transfer to blender.
3. Add onion, jalapeño, and garlic and process tomatillo sauce until smooth.
4. Heat 1 tablespoon oil in skillet over medium heat.
5. Add sauce and bring to boil. Reduce heat and simmer until slightly thickened, stirring occasionally, about 5 minutes. Stir in cilantro. Season with salt and pepper. Cool to room temperature. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
6. Prepare barbecue (medium-high heat). Toss shrimp with remaining 2 tablespoons oil in large bowl.
7. Add ground chili, onion powder, and garlic powder; toss to combine.
8. Sprinkle shrimp with salt and pepper. Grill shrimp until just cooked through, about 2 minutes per side.
9. Spoon about 3 tablespoons tomatillo sauce into center of each of 6 plates. Arrange shrimp atop sauce.
10. Sprinkle with queso fresco.
11. * Tomatillos (green tomato-like vegetables with paper-thin husks), ground New Mexican chilies, and queso fresco (also known as queso blanco) are available at Latin American markets and some supermarkets.