Chipotle-Lime Shrimp

By tulawdog

Ingredients

• 1 chipotle in adobo sauce, minced
• 2 teaspoons adobo sauce
• 4 teaspoons brown sugar
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons vegetable oil
• 1 1/2 pounds extra-large shrimp (21-25 per pound), peeled and deveined
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon sugar

Preparation

Step 1

Combine chipotle, adobo sauce, sugar, lime juice, and cilantro in a small bowl. Set aside.

Heat 1 tablespoon oil in a 12-inch skillet over high heat until smoking. Meanwhile, toss the shrimp, salt, pepper, and sugar in a medium bowl. Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges turn pink, about 1 minute. Remove the pan from the heat. Using tongs, flip each shrimp and let stand until all but the very center is opaque, about 30 seconds. Transfer the shrimp to a large plate. Repeat with the remaining oil and shrimp.

After the second batch has stood off the heat, return the first batch to the skillet. Pour the chipotle-lime mixture over the shrimp and toss to combine. Cover the skillet and let stand until the shrimp are cooked and the chipotle-lime mixture is heated through, 1 to 2 minutes. Serve immediately.