Use 16/20 shrimp. (numbers indicate the approximate shrimp per pound) Peel and devein one pound of shrimp leaving the tails on. Rinse and pat dry. Lightly coat both sides of shrimp with chipotle marinade. Sprinkle each shrimp with salt. Into a preheated sauté pan, add 2 T of olive oil. Place shrimp into pan and adjust heat. Careful not to cook to fast. Chipotle marinade can burn over high heat. A little color is nice, however. Flip skewers over and cook until shrimp are just firm to the touch. Remove to a plate and serve with pineapple/serrano salsa. Summer yum! Grilling is an option too.
For chipotle marinade:
Drop 3-4 cloves of garlic through the feed tube of a food processor while machine is running. Stop machine and scrape down sides making sure the garlic has been well chopped. Add one can of chipotle peppers in adobo sauce (see Shrimp Quesadiva recipe for picture of can) and zest of one small orange. Process until smooth. This marinade will hold in the refrigerator for 7-10 days. Use it to flavor mayo, as a marinade for pork or beef, or to add zip to your soups. Smokey, fragrant heat!!!
For pineapple/serrano salsa:
1 C fresh pineapple, diced small
Half of a red bell pepper, diced small
Half of a small red onion, diced small and rinsed
2 serrano peppers, seeded and diced small
Half a bunch of cilantro, finely chopped
1/2 t salt
1 T olive oil
In a bowl, combine all ingredients. Salsa can hold for 2-3 days. Also great on grilled pork.
Orange zest….. A nice acidic Compliment to the Chipolte heat. Bet it makes a whopper Chipolte Aiole! BL
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