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Chipotle Dry-Rub Shrimp with Cilantro Dipping Sauce

Recipe Introduction


Bob Blummer-Off the Eaten Path





List of Ingredients



• 3/4 pound uncooked jumbo shrimp (11-15 count per pound)
  
• 1 tablespoon dried oregano
  
• 1/2 tablespoon dried thyme
  
• 1 teaspoon lemon-pepper seasoning or dried lemon zest
  
• 1/4 to 1/2 teaspoon ground dried chipotle pepper or cayenne
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 tablespoon olive oil
  
• Chipotle Dipping Sauce:
  
• 1 cup lightly packed stemmed cilantro leaves
  
• 3 tablespoons freshly squeezed lime juice
  
• 1/2 cup sour cream
  






Instructions



1. For shrimp, Shell and devein shrimp. Blummer leaves the tail on for esthic reasons. Pat dry.
   
   
2. n a medium bowl, mix oregano, thyme, lemon-pepper seasoning, ground chipotle, salt and black pepper. Add shrimp and toss throughly.
   
   
3. Grill 2 minutes per side or until shrimp are no longer translucent. Brush sides with lightly with oil while cooking. Do not over cook. Serve hot or at room temperature with Cilantro Dipping Sauce.
   
   
4. For sauce, Blend cilantro and lime juice in a food processor or blemder until cilantro is liquefied. Pour into a small bowl and stir in sour cream. Refrigerate until ready to use.
   
   
5. Le secret: The chipotle chili does all the hard work by adding a unique smoky flavor to the shrimp.
   
   
6. The adventure club: Serve shrimp "on the bar-b". (Meaning a Barbie doll as garnish, sitting on the plate.)
   
   
7. Alarming advice: Unhook your smoke alarm before cooking shrimp (but don't forget to reconnect it.)
   
   
8. Alternative pan method: Heat a well-seasoned iron or nonstick skillet over high heat. When skillet is smoking hot, add several drops of oil. Then add as many shrimp as skillet can accommodate without overlapping. Cook 1 1/2 minutes per side or until no longer translucent. Do not over cook. Pepeat as necessary to cook all the shrimp.