Chile lime shrimp chipotle dip

By Carolben

Ingredients

• 2 limes
• 24 uncooked extra large 16 -20 per pound deveined peeled shrimp with tail shells left on
• 2 tbs olive oil
• 1 clove garlic chopped
• 1/3 tsp crushed red pepper flakes
• 1/3 cup mayo
• 2 tbsp honey mustard
• 1 large chipotle chilies in adobo sauce from 7 oz can finely chopped about 1 tbsp
• 1 tsp adobo sauce
• 1 tbsp chopped fresh cilantro

Preparation

Step 1

Reserve 1 lime for garnish. Grate 1 tspful from other lime cut lime in half squeeze enough juice to measure 2 tbsp set peel and juice aside
Butterfly each shrimp
In one gallon resalable food storage mix oil garlic pepper flakes lime juice and grated lime peel. Shake lightly to mix. Add shrimp seal bag rotate to coat all of shrimp’s refrigerate 30 to 60 minutes to marinate
Meanwhile in a small bowl mix mayo honey mustard chipotle Chile and adobo sauce. Cover and refrigerate till serving.
Heat oven to 400 remove shrimp from marinade place I 15x10 “pan. Open each shrimp arranging in pan so that fur portion is on pan with tail tucked in. discard marinade
Bake 5-7 minutes rearranging shrimp halfway through bake time until shrimp are pink place on platter sprinkle with cilantro spoon dip into bowl cut reserved lime into wedges garnish dip with wedges