Grilled Shrimp with Tomatillo-Horseradish Sauce

• 10 tomatillos, husked and rinsed
• 1 medium red onion, cut into 1/2-inch-thick slices
• 2 jalapeno chiles
• 2 Tbsp canola oil
• kosher salt
• freshly ground black pepper
• 4 cloves roasted garlic
• 3 Tbsp rice wine vinegar
• 1/4 cup prepared horseradish, drained
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup frozen chopped spinach, thawed and squeezed dry
• 1 Tbsp honey
• Perfectly grilled shrimp
• 1 lb extra-large (26-30 count) shrimp, peeled and deveined
• 2 Tbsp canola oil
• 1 Tbsp kosher salt
• 2 tsp freshly ground black pepper

Heat your grill to high.

Brush the tomatillos, onion, and jalapenos with the oil and season with salt and pepper. Place them on the grates of the grill in an even layer. Grill the tomatillos on all sides unti lslightly charred and jujst cooked through, 10 to 12 minutes. Grill the onion slices and jalapenos until slightly charred and jsut cooked through, 6 to 10 minutes.

Transfer the tomatillos, onion slices, and jalapenos to a food processor, add the garlic, and process until smooth. Add the vinegar, horseradish, cilantro, spinach, and honey and pulse 3 to 4 times until just combined. Season with salt and pepper.

Put the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove and serve with the sauce.