In the summer everyone needs a few quick, throw together, get it on the BBQ recipes.
This Chipotle Shrimp will not disappoint in that regard.
And its a little departure from the Mediterranean thing we always do, change is good.
Move out of the box, buy a can of “Chipotle in Adobo”, They are smokey, hot, savory with a hint of sweet.
Totally not Mediterranean at all.
Throw the ingredients in the blender/processor, marinate the shrimp in it (or not if you are in a hurry).
Now these peppers are really hot, if you are not accustomed to heat use only 1 pepper in the marinade.
If you are a heat junkie like me 2 will perfect, use 3 and you may burst into flames. Your choice.
Start some rice cooking, you may need it to cool your mouth depending on the pepper count you used.
Skewer the slipery things, dot some more marinade, chop up a few veggies and throw it all on the BBQ.
In less time than it takes to set the table, its done!
5 large shrimp per person, rinsed with shells removed
2 peppers from can of “Chipotle Peppers in Adobo Sauce”, 1 tsp sauce
2 Tbs brown sugar
1 cup cilantro, leaves only
4 garlic cloves, cut in half
Juice of 1 lime
5 Tbs olive oil
Salt and pepper to taste
Vegetalbes to grill (zucchini, peppers, papaya etc…)
Using food processor or blender, process peppers and sauce, sugar, cilantro, garlic, 2 Tbs of the olive oil, and lime juice into a corse paste. Reserve 1 tablespoon for vegetables.
Add shelled and deveined shrimp to large bowl, coat with chipotle paste. Let sit 20 minutes (if you have the time).
Cut up whatever vegetables you want for this dish, take the reserved paste and add 3 tablespoons olive oil.
Brush the vegetables with spicy oil and place on BBQ.
Place skewers of shrimp on BBQ, dot with any reamaining sauce. Cook 2-4 minutes per side. Serve with grilled vegetables and rice on the side.
You will have to imagine fluffy basmati rice sitting under those perfectly charred shrimp. I admit I was rushing at this point, very hungry and wanted to sit down and enjoy!
Now what to do with the leftover peppers? You can pop into a freezer bag and chuck into freezer for that next recipe that calls for just 1 or 2 peppers.
You can store in a airtight glass container (will stain a plastic container) in the fridge for 2-3 weeks.
Pull them out to add to the mixture when making burgers, or maybe kick up some BBQ sauce for your chicken, or a nice spicy potato salad….