GRILLED CHIPOTLE SHRIMP
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
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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