Ingredients
Serves: 4
2 pounds shrimp, peeled and de-veined
Marinade:
juice of 2 limes (about 4 tablespoons)
2 teaspoons garlic, minced
1/3 cup cilantro leaves, finely shopped
½ teaspoon chili powder
4 tablespoons olive oil
salt and pepper to taste
Poblano sauce:
3 poblanos
½ cup cilantro leaves, roughly chopped
2 teaspoons garlic, minced
½ teaspoon salt
juice of ½ of 1 lime (about 1 tablespoon)
4 tablespoons greek yogurt (I used 0% fat)
2 tablespoons mayo (I used reduced fat)
Preparation
