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Ingredients
1/4 cup packed brown sugar
2 chipotle peppers in adobo sauce, chopped plus 1/4 cup adobo sauce
4 garlic cloves, minced
2 tablespoons water
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon cumin
2 pounds uncooked large shrimp, peeled and deveined
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 resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 2 hours.
Drain and discard marinade.
Grill shrimp on skewers, covered (or in grill pan) over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with your favorite guacamole or a Lime-Cilantro Sour Cream.
Fire-Roasted Corn Guacamole with Tomatoes
I rarely measure when I mix guacamole. Mix ingredients according to your taste. Here’s an approximation:
2 – 3 avocados cut or mashed to your preferred texture
1/4 cup of onion (I used red)
1/2 – 1 cup frozen Trader Joe’s fire-roasted corn, thawed, or grilled corn kernels
1/3 cup chopped pickled jalapenos (or fresh, adust to your heat factor)
1/2 cup each diced tomato, (I used grape tomatoes since I had on hand)
1/4 cup chopped cilantro
juice of a 1-2 fresh limes
salt to taste
Combine and serve immediately.
Lime-Cilantro Sour Cream
1/2 cup sour cream
1/4 cup freshly chopped cilantro leaves
1/2 lime, juiced
Pinch salt
In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.
Yield: 1/2 cup