Recipe: Chipotle Barbecue Shrimp

recipelink.com Chat Room Recipe Swap - 2001-05-24
From: Nancy,.SanFran

Chipotle-barbecue Shrimp
Published: Wednesday, November 8, 2000 in the Raleigh News & Observer
Makes 8 servings

1 can chipotles in adobo -- (7-ounce) coarsely chopped, plus 1/4 cup adobo sauce from the can
6 tablespoons fresh lime juice
1/3 cup fresh orange juice
1/4 cup tequila
1/4 cup ketchup
2 tablespoons packed brown sugar
2 tablespoons molasses
1 teaspoon plus a pinch of salt -- divided
1 teaspoon freshly ground black pepper
1 1/2 pounds large shrimp -- shelled and deveined
5 ounces goat cheese
2/3 cup sour cream
1/4 cup buttermilk

In a blender, combine chipotles, adobo, lime juice, orange juice, tequila, ketchup, sugar, molasses, 1 teaspoon salt and pepper.

In a shallow nonreactive dish, combine the chipotle mixture and the shrimp. Cover and let stand at room temperature, stirring once or twice, for 30 minutes.

In a bowl, combine goat cheese, sour cream, buttermilk and pinch salt.

Light the grill to medium hot. Oil rack and position about 6 inches above heat source. Remove shrimp from marinade, reserving marinade. Put shrimp on 4 large metal skewers and lay them on the rack. Baste with some marinade; cover and grill, turning three times and basting at each turn with some of the marinade, for a total of 6 minutes. The shrimp should be pink, curled and moist.

Slide shrimp off their skewers and onto a platter or individual appetizer plates. Drizzle with goat cheese cream and serve immediately.