This recipe is for you if you are tired of the same shrimp with cocktail sauce. The roasted salsa kicks up the flavor for a delicious Mexican flair. 
 
Pair with a margarita or your favorite white wine. 
 
Yield 4 servings
 
1 lb. cooked shrimp, shelled and deveined, chopped and chilled
 
Roasted Salsa
3 - 4 tomatoes
2 jalapeños
2 poblanos peppers
1 serrano
2 cloves garlic with a drizzle of olive oil and wrapped in foil 
3 tomatillos
½ onion, thickly sliced
2 tsp bullion
1 oz. tequila
1 lime juiced
Salt
Cilantro for garnish
 
Heat the grill to medium-high heat. Place the tomatoes, jalapeños, poblanos, serrano, wrapped garlic, tomatillos, and onion slices on the grill and roast until they are soft and charred. 
 
Remove the vegetables from the grill and place them into the blender. Be sure to remove the skin from the garlic and tomatillos before putting them into the bender. Add the bullion, tequila, and lime juice and blend to combine. 
 
Once the salsa is blended, pour it into a bowl and season with salt to taste. Place it in the refrigerator to chill. 
 
Pour 1 cup of the chilled salsa into a bowl, add the shrimp, and stir. Spoon the shrimp and salsa into four bowls and add additional salsa if needed. Garnish them with cilantro and serve.
 
Just Salt It, and enjoy!