Grilled Chipotle Shrimp
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
YIELD: about 5 dozen (1-1/4 cups sauce).
I created this recipe for a Cinco de Mayo party, and it was a hit! It’s so easy, yet has a serious wow factor. The creamy dipping sauce mellows out the shrimp’s heat perfectly. —Mandy Rivers, Lexington, South Carolina
Ingredients
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1/4 cup packed brown sugar
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2 chipotle peppers in adobo sauce, chopped, plus 1/4 cup adobo sauce
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6 garlic cloves, minced
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2 tablespoons water
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2 tablespoons lime juice
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1 tablespoon olive oil
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1/4 teaspoon salt
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2 pounds uncooked large shrimp, peeled and deveined
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CILANTRO CREAM SAUCE:
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1 cup sour cream
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1/3 cup minced fresh cilantro
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2 garlic cloves, minced
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1-1/2 teaspoons grated lime zest
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1/4 teaspoon salt
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1/4 teaspoon minced fresh mint
Directions
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1.
In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely.
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2.
Transfer mixture to a large bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours.
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3.
Meanwhile, combine the sauce ingredients; chill until serving.
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4.
Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers.
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5.
Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp are pink, 6-8 minutes, turning once. Serve with sauce.
Nutrition Facts
1 shrimp with 1 teaspoon sauce: 27 calories, 1g fat (1g saturated fat), 21mg cholesterol, 47mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.
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