Ingredients
30 large jumbo shrimp, shelled and devined
2 tsp chipotle powder seasoning
2 tsp garlic powder
1/2 tsp cumin powder
1 tsp salt and black pepper
~~~~chipotle sauce~~~~
4 clove garlic
2 large jalapenos seeded and devined, chopped into chunks
1 medium seet vidalia onion cut into fourths
3 Tbsp fresh lime juice
1 large serranos cut into chunks
1/2 c cilantro chopped
2 Tbsp olive oil
1 Tbsp honey
3 large chipotles from the can with about all the juice from the can
1/2 tsp ground cumino
1/2 tsp salt & pepper
Directions
1. First season your cleaned shrimp on both sides with garlic powder ,chipotle powder or chipotle seasoning, salt, pepper, and cumin and set aside.
2. In a large pyrex measuring cup I have a really big one; or a big deep ceramic dish put in quarted onions, cut peppers, two garlic cloves, save the other two. and pour about 1 cup water over everything. Nuke in the microwave for five minutes. Next take out drain water and pour the veggies in a blender, with the lime juice, honey, cilatro, olive oil, 2 remaining cloves garlic, chipotles and their juice from the can, cumino, salt and pepper, process until smooth; about 1 minute.
3. Now take some wooden skewers and put five shrimp on each one. Stick skewer through the tail and across to the top off the shrimp. Do six wooden skewers with five to a skewer. (I hope I am spelling skewer right) With a pastry brush, brush each shrimp real well with the chipotle sauce front and back. if grilling outside lay each skewer on the grill and grill about 2 minutes on each side. If you are broiling lay across a large cookie sheet and set under the broiler for two minutes; take out turn over and do the other side two more minutes. Serve on top of your favorite rice along with fried sweet plantains and a fruity tamarind, mango and pinapple salsa. Such as I have in the picture above. Enjoy
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