GRILLED SHRIMP WITH KAHLUA CHIPOTLE CHILE SAUCE

GRILLED SHRIMP WITH KAHLUA CHIPOTLE CHILE SAUCE image

Yield 36 pieces

Number Of Ingredients 15

12-15 wooden skewers
1/2 lb ripe tomatoes cut in 1/2 lengthwise
1 unpeeled white onion (about 1 cup) cut in 1/2 lengthwise
10 garlic cloves
1 7oz can chipotle chiles in adobo sauce
1 tbsp cumin
1 tbsp coriander
1/2 cup Kahlua coffee liqueur
4 tbsp light brown sugar
3 tbsp olive oil
1/2 cup lime juice
salt to taste
1 1/2 pounds deveined shrimp with shells on rinsed and drained
1/4 cup cilantro
lime wedges

Steps:

Soak skewers in water for 30 minutes. Preheat the oven on a high broil. When hot, place tomatoes, onions (cut side down) and garlic on an oiled cookie sheet. Broil until charred, about 5 to 6 minutes for onions and tomatoes. Core tomatoes and cut into chunks. Peel onions and garlic coarsely chop all and add to blender with the next 5 ingredients. Blend until smooth. Pour corn oil into a 10-inch frying pan over medium high heat; when hot, add tomato mixture and stir until it simmers. Lower heat to medium and cook about 8 minutes. Add lime juice and stir until glaze is thick. Add salt, to taste. Reserve 1/4 to 1/2 cup glaze. Thread shrimp on skewers, then set on a barbecue grill over high heat. Sear 1 to 2 minutes on each side, basting with glaze before you flip the shrimp. Continue to flip and coat each side until shrimp is barely opaque, about 4 to 6 minutes. Serve with reserved glaze, chopped cilantro and lime wedges.