Cooking with Banshee: Grilled Chipotle Shrimp

This is possibly the best dish I've ever made.  To put it in perspective, my parents had guests in town who had driven 500 miles for the visit.  They asked me to cook for their dinner party.  And this is what they asked me to make.  I usually serve this as an appetizer, but it can certainly be the main course if you want to do the surf and turf thing or have some hearty veggies as a side dish.  However you decide to serve this, do not skip out on the cilantro cream sauce.  The sauce makes this dish truly special.  I do want to give credit where credit is due.  I got this recipe from Taste of Home.

Grilled Chipotle Shrimp

Grilled Shrimp Ingredients:
2 lbs large raw shrimp (peeled and deveined)
2 chipotle peppers in adobo sauce, chopped
1/4 cup adobo sauce (taken from the can of chipotle peppers)
1/4 cup packed brown sugar
6 cloves garlic, minced
2 Tbs water
2 Tbs lime juice
1 Tbs extra virgin olive oil
1/4 tsp salt

Shrimp Directions:
In a small saucepan, mix the brown sugar, chopped chipotles, adobo sauce, garlic, water, lime juice, olive oil and salt.  Bring to a boil.  Reduce heat.  Stir and cook for 2 more minutes.  Remove from the heat and cool completely.  Pour into a large, sealable bag.  Add the shrimp.  Coat evenly.  Refrigerate up to 2 hours.  Turn occasionally.  Place on a grill pan or thread onto skewers.  Grill for 6-8 minutes at medium heat or until the shrimp turn pink.  Turn periodically.

Cilantro Cream Sauce Ingredients:
1 cup sour cream
1/3 cup cilantro, minced
2 cloves garlic, minced
1/2 Tbs grated lime peel
1/4 tsp salt
1/4 tsp fresh mint, minced

Cilantro Cream Sauce Directions:
Comine all ingredients in a small bowl.  Cover and refrigerate for 1 hour.  Serve as a dipping sauce with the shrimp.


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