Grilled Chipotle Shrimp
By
Thea Pappalardo
@Sassy01
1
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
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1/4 cbrown sugar, packed
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2chipotle peppers in adobo sauce, chopped plus 1/4 cup of adobo sauce
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6 clovegarlic, minced
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2 Tbspwater
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2 Tbsplime juice
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1 Tbspolive oil
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1/4 tspsalt
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2 lblarge shrimp, peeled and deveined
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CILANTRO CREAM SAUCE
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1 csour cream
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1/3 cfresh cilantro, minced
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2 clovegarlic, minced
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1 1/2 tsplime zest
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1/4 tspsalt
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1/4 tspfresh mint, minced (i omitted this)
How to Make Grilled Chipotle Shrimp
- 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. - When cool, place the shrimp in a large resealable plastic bag and add the marinade. Refrigerate for 2-3 hours.
- While the shrimp are marinating, combine the ingredients for the sauce. Chill until serving.
- 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!
