Grilled Chipotle Shrimp
|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||lime juice|
|1 Tbsp||olive oil|
|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||fresh mint, minced (i omitted this)|
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.
ingredients. Bring to a boil and then reduce heat and cook, stirring, for 2 minutes. Allow this to cool completely.