"It's so easy to make, yet has a serious WOW factor. The creamy dipping sauce mellows out the shrimp's heat perfectly." Editor's note: can I hear "Tail Gate Partay!!!!!" And, once again, I urge you to read this - or any recipe all the way through before beginning to create. Saves frustration.
(makes about 5 dozen with 1&1/4 cups sauce)
Shrimp:
1/4 cup packed brown sugar
2 chipotle peppers in adobo sauce, chopped, plus 1/4 cup adobo sauce
6 garlic cloves, minced
2 T. water
2 T. freshly* squeezed lime juice
1 T. EVOO (extra virgin olive oil)
2 lbs. uncooked large shrimp, peeled, and deveined - leave the tails on*
Cilantro Cream Sauce:
1 cup sour cream or plain Greek yogurt*
1/2 cup minced fresh cilantro
2 garlic cloves, minced
1&1/2 t. grated lime peel
1/4 t. kosher* salt
1/4 t. minced fresh mint (mint is SO easy to grow either inside or out, and you can use it in so many ways*
I grow 2 kinds on my balcony farm - generic and lemon - lemon mint is fantastic with lamb*)
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 min. longer. Remove from the heat; cool completely. Transfer mixture to a large resealable bag and turn to coat. Refrigerate for up to 2 hours. Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Grill shrimp on an oiled rack, covered, over med. heat or broil 4" from the heat for 6-8 min. or until shrimp are pink, turning once. Serve with sauce.
"Rise, Shine, Give God Glory!!"
Love,
MM
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