Grilled Chipotle Shrimp

I am not a big fan on seafood. I wish I were because I know all the wonderful health benefits that come along with eating fish but I just haven't been able to make myself like it, except for shrimp. It is the ONLY seafood that I do like. My favorite way to eat it is grilled. I found this recipe in a Taste of Home magazine and thought I might like to try it. The marinade for the shrimp smelled so good as I was preparing it which made be so excited about eating it. I wasn't disappointed. This was really good. I must warn you however that it is on the spicy side. Not so spicy that you can't enjoy but it does have a little kick to it. My husband kept popping them in his mouth like candy. My kids didn't like it though. My daughter said it hurt her mouth so unless your children are used to a little heat, I wouldn't serve this to them. The coolness of the Cilantro Cream Sauce helps mellow out the heat of the shrimp perfectly so make sure you have some of that to dip them in. Enjoy, grilling season is upon us.

Grilled Chipotle Shrimp
Taste of Home Magazine

1/4 cup packed brown sugar
2 chipotle peppers in adobe sauce chopped plus 1/4 adobe sauce
6 garlic cloves, minced
2 Tbsp. water
2 Tbsp. lime juice
1 Tbsp. olive oil
1/4 tsp. salt
2 lbs. uncooked large shrimp, peeled and deveined
2 limes, sliced

Cilantro Cream Sauce

1 cup sour cream
1/3 cup minced fresh cilantro
2 garlic cloves, minced
1 1/2 tsp. grated lime peel
1/4 tsp. salt
1/4 tsp. minced fresh mint

In a small saucepan, bring the brown sugar, chipotles, adobe sauce, garlic, water, lime juice, oil, and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from heat; cool completely.

Transfer mixture to a large resealable plastic bag. Add shrimp; seal bag and turn to coat. Refrigerate for up to 2 hours.

Meanwhile, combine the sauce ingredients; chill until serving.

Drain and discard marinade. Thread the shrimp onto metal or soaked wooden skewers. Add a slice of lime if desired. Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack.

Grill shrimp, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce.