CHIPOTLE DRY-RUB SHRIMP WITH CILANTRO DI
Source of Recipe
Stacy
- from Off the Eaten Path - by Bob Blumer
Chipotle Dry Rub Shrimp
3/4 pound uncooked 12/15 count shrimp
1 TBSP dried oregano
1/2 TBSP dried thyme
1 tsp lemon pepper or dried lemon peel
1/4 - 1/2 teaspoon ground chipotle chili (may use cayenne pepper, but only after you've been to hell and back searching for chipotle)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp olive oil
Shell and devein shrimp. Leaving the tails on. Pat dry.
IN a medium size bowl, mix all spices. Add shrimp and toss thoroughly.
Grill for 2 minutes per side, or until shrimp are no longer translucent. Brush both sides lightly with olive oil while cooking. Do no t overcook. Serve hot, or at room temp, with cilantro dipping sauce.
Cilantro Dipping Sauce
1 cup lightly packed fresh cilantro leaves, stems discarded before measuring.
3 tbsp freshly squeezed lime juice
1/2 cup sour cream
Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and stir in sour cream. Refrigerate until ready for use.
*This is the same shrimp that is in the "shrimp on the Bar-b" picture...
Stacy
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