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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 60 |
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âI created this recipe for a Cinco de Mayo party, and it was a hit! Itâs so easy, yet has a serious âwowâ factor. The creamy dipping sauce mellows out the shrimpâs heat perfectly.ââMandy Rivers, Lexington, South Carolina Ingredients:
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 |
cilantro cream sauce: |
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 |
Directions:
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.
2. Transfer mixture to a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 2 hours.
3. Meanwhile, combine the sauce ingredients; chill until serving.
4. 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.
5. 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).
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