Grilled Chipotle Shrimp and Dip

By á-8065

I don't use the Cilantro - just make the dip without it.

Originally published as Grilled Chipotle Shrimp in Taste of Home April/May 2011, p81

Ingredients

• CILANTRO CREAM SAUCE:
• 1/4 cup packed brown sugar
• 2 chipotle peppers in adobo sauce, chopped plus 1/4 cup adobo sauce
• 6 garlic cloves, minced
• 2 tablespoons water
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 2 pounds uncooked large shrimp, peeled and deveined
• 1 cup sour cream
• 1/3 cup minced fresh cilantro
• 2 garlic cloves, minced
• 1-1/2 teaspoons grated lime peel
• 1/4 teaspoon salt
• 1/4 teaspoon minced fresh mint

Details

Preparation time 25mins
Cooking time 35mins

Preparation

Step 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.

Transfer mixture to a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 2 hours.

Meanwhile, combine the sauce ingredients; chill until serving.

Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce. Yield: about 5 dozen (1-1/4 cups sauce).

Nutrition Facts: 1 shrimp with 1 teaspoon sauce equals 27 calories, 1 g fat (1 g saturated fat), 21 mg cholesterol, 47 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Originally published as Grilled Chipotle Shrimp in Taste of Home April/May 2011, p81