Ingredients
¼ cup packed brown sugar
2 chipotle peppers in adobo sauce, chopped, plus ¼ cup adobo sauce
6 garlic cloves, minced
2 tablespoons water
2 tablespoons lime juice
1 tablespoon olive oil
¼ teaspoon salt
2 pounds uncooked large shrimp, peeled and deveined
Cilantro Cream Sauce
1 cup sour cream
⅓ cup minced fresh cilantro
2 garlic cloves, minced
1½ teaspoons grated lime peel
¼ teaspoon salt
¼ teaspoon minced fresh mint
Directions
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.
Transfer mixture to a large re-sealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 2 hours.
Meanwhile, combine the cream sauce ingredients, chill until serving.
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.
Grill shrimp, covered, over medium heat or broil 4 inches from the heat for 6–8 minutes or until shrimp turn pink, turning once. Serve with sauce.
Recipe Courtesy Of
Taste of Home
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