Grilled Chipotle Shrimp

By Thea Pappalardo
@Sassy01

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.

Rating:

★★★★★ 3 votes

Comments:

28 Comments

Method:

Grill

Ingredients

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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: water
2 Tbsp: lime juice
1 Tbsp: olive oil
1/4 tsp: salt
2 lb: large shrimp, peeled and deveined
1 c: sour cream
1/3 c: fresh cilantro, minced
2 clove: garlic, minced
1 1/2 tsp: lime zest
1/4 tsp: salt
1/4 tsp: fresh mint, minced (i omitted this)

How to Make Grilled Chipotle Shrimp

Step-by-Step

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!