Grilled Brined Shrimp with Tomatillo and Avocado Salsa

In this recipe I've brined the shrimp before cooking them. Brining actually makes the shrimp more succulent and flavorful and is a great technique for almost anything that goes on the grill. Note that kosher salt is called for in the brine. If using ordinary table or fine sea salt reduce quantity to 1/4 cup.

Serves 4-6

For the Brine
1/3 cup kosher salt
1/3 cup brown sugar
1 quart cold water

For the Marinade
1/4 cup olive oil
2 teaspoons finely chopped garlic
1 tablespoon chopped parsley
1/4 teaspoon red pepper flakes (or to taste)
2 tablespoons dry white wine

1 pound large shrimp (16 – 20 size) peeled and deveined (save the shells!)
Tomatillo and avocado salsa (recipe follows)
Garnish: Sprigs of cilantro

Prepare brine by stirring salt, sugar and water together until dissolved. Add shrimp and refrigerate for up to 2 hours. Mix the marinade ingredients together in a small bowl and set aside.

Remove shrimp from the brine and rinse thoroughly. Toss with the marinade to coat the shrimp and marinate for up to 1 hour, refrigerated.

Grill shrimp on both sides over medium hot coals (or alternately under a hot broiler) until they are just cooked through, about 3 minutes total. Place shrimp on plates and top with the salsa and cilantro sprigs. Serve warm or at room temperature.

Tomatillo and Avocado Salsa

Makes approximately 1 cup

1/4 pound fresh tomatillos, husk removed, washed and coarsely chopped
1 teaspoon chopped garlic
1 teaspoon seeded and chopped fresh serrano chile, or to taste
1 tablespoon chopped scallion
1 large ripe avocado, peeled and pitted
Salt and freshly ground pepper to taste

In a food processor add the tomatillos, garlic, chile and scallion and pulse to finely chop. Coarsely chop the avocado, add to the processor and pulse until well blended. Sauce should have a bit of texture. Season to taste with salt and pepper. Store covered and refrigerated for up to 2 days.