GRILLED CHIPOTLE SHRIMP

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Grilled Chipotle Shrimp image

Today is Cinco de Mayo and this was our dinner. The recipe is from Taste of Home and I want to give full credit to the creator, Mandy Rivers, of Lexington SC. This is fabulous and I wouldn't change a thing. The marinade gives the shrimp heat and the wonderful cilantro cream sauce cools them down.

Provided by Thea Pappalardo

Categories     Seafood

Number Of Ingredients 15

1/4 c brown sugar, packed
2 chipotle peppers in adobo sauce, chopped plus 1/4 cup of adobo sauce
6 clove garlic, minced
2 Tbsp water
2 Tbsp lime juice
1 Tbsp olive oil
1/4 tsp salt
2 lb large shrimp, peeled and deveined
CILANTRO CREAM SAUCE
1 c sour cream
1/3 c fresh cilantro, minced
2 clove garlic, minced
1 1/2 tsp lime zest
1/4 tsp salt
1/4 tsp fresh mint, minced (i omitted this)

Steps:

  • 1. In a small saucepan, combine the first seven ingredients. Bring to a boil and then reduce heat and cook, stirring, for 2 minutes. Allow this to cool completely.
  • 2. When cool, place the shrimp in a large resealable plastic bag and add the marinade. Refrigerate for 2-3 hours.
  • 3. While the shrimp are marinating, combine the ingredients for the sauce. Chill until serving.
  • 4. Thread the shrimp on metal or wooden skewers that have been soaked in water. Grill for 2-3 minutes per side or until shrimp are fully cooked. Serve with Cilantro Cream Sauce on the side. We wrapped some of the shrimp, topped with the sauce, in a warm flour tortilla. Delicious!

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