Thread the shrimp onto skewers. Over medium-hot fire, grill the shrimp until they are completely opaque, 3 to 4 minutes per side. Spread spoonful of marinade over shrimp while grilling. Remove the shrimp from the grill and place on a serving plate, either skewered or un-skewered, as you prefer. Accompany each serving with a generous helping of the Tomatillo salsa.
Marinade: Combine all marinade ingredients, mix well and set aside.
Green Tomatillo Salsa: Cook tomatillos in a large skillet over medium heat for 10 minutes or until skin starts to split. In a food processor, chop cooked tomatillos, garlic, shallots, Serrano chile and cilantro to a fine chopped consistency. Do not puree the sauce. Serve warm or chilled.
Source: Ocean Garden Products, Inc. and Chef Angel Fabian, Harbor Grill, Dana Point, CA