1/2 pound cleaned, peeled, large tail-on shrimp
1 tablespoon olive oil, plus more for grilling
1 small clove garlic, pressed through a garlic press
Salt and pepper, to taste
3/4 pound tomatillos, each cut into six wedges (eight if tomatillos are large)
4 green onions
1 small serrano chili
1/8 teaspoon freshly ground cumin
1 teaspoon chopped, fresh oregano leaves
Tortillas, for serving

Heat a grill over medium-high heat. In a medium bowl, toss the shrimp with the 1 tablespoon olive oil, the garlic, 1/4 teaspoon salt and a pinch of black pepper. Allow to marinate while the tomatillos, onions and chili are grilled.

In another medium bowl, toss tomatillo wedges with just enough olive oil to coat, and season to taste with salt and pepper. Grill wedges until charred and crisp-tender, about 2 1/2 minutes on each side. Place them in a large bowl, and set aside in a warm place.

Lightly brush green onions and serrano chili with a little olive oil. Grill until tender and charred on all sides, about 2 minutes. Remove from heat and set aside until cool enough to handle. Slice onions crosswise into 2-inch pieces and add to tomatillos. Halve chili and remove seeds, then chop and add to tomatillos. Toss and season to taste with salt and pepper.

Grill the shrimp just until cooked through (they will be opaque, firm and pink), 1 1/2 to 2 minutes on each side. Remove shrimp from grill and toss them in bowl with tomatillos, along with the cumin and oregano. Serve with grilled tortillas.

Makes 2 to 4 servings.