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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Great on their own or in pastas and salads. Ingredients:
2 tablespoons olive oil |
1 cup finely chopped onion |
4 garlic cloves, minced |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
1 cup water |
1/4 cup apple cider vinegar |
2 tablespoons chopped canned chipotle chilies |
1 1/2 pounds uncooked jumbo shrimp, peeled, deveined |
1/4 cup orange juice |
2 tablespoons golden brown sugar |
Directions:
1. Heat oil in heavy medium skillet over medium heat. Add onion; sauté until golden brown, about 10 minutes. Add garlic, cumin and oregano; stir 1 minute. Transfer mixture to blender. Add 1 cup water, vinegar and chipotles to blender; purée until smooth. Transfer half of puree to medium bowl; cool. Add shrimp to bowl; toss to coat. Cover; chill 2 hours.
2. Pour remaining purée into heavy medium saucepan. Add orange juice and brown sugar. Bring to boil. Reduce heat; simmer until glaze is slightly thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Cool.
3. Prepare barbecue (medium-high heat). Remove shrimp from marinade; pat dry with paper towels. Brush shrimp with some orange juice glaze. Grill shrimp until opaque in center, brushing occasionally with more glaze, about 2 minutes per side. Transfer to platter.
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