Thea's StoryToday 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.
brown sugar, packed
chipotle peppers in adobo sauce, chopped plus 1/4 cup of adobo sauce
large shrimp, peeled and deveined
CILANTRO CREAM SAUCE
fresh cilantro, minced
1 1/2 tsp
fresh mint, minced (i omitted this)
1In 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.
2When cool, place the shrimp in a large resealable plastic bag and add the marinade. Refrigerate for 2-3 hours.
3While the shrimp are marinating, combine the ingredients for the sauce. Chill until serving.
4Thread 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!