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Add a photoServings: 6
Ingredients
- 1 1/2 lb Large shrimp - (abt 40 to 42) shelled and deveined
- 1 sm can Chipotle chiles in adobo stemmed
- 1/2 c. Vegetable oil
- 1/2 tsp Freshly-grnd black pepper
Directions
- Place shrimp in large bowl. Place chiles in a blender or possibly food processor fitted with the metal blade and puree. With the motor running, drizzle in oil till creamy emulsion is formed. Pour over shrimp in bowl and mix thoroughly to coat shrimp. Cover bowl and chill for 12 hrs.
- Soak 12 bamboo skewers in water 30 min. Preheat grill to moderately-high.
- Lay 6 to 7 shrimp on board in front of you, nestled together and flat, with tails all facing one direction and heads the other. Holding shrimp flat with the palm of one hand, insert one bamboo skewer one-third of the way from one end. Insert another skewer parallel to the first, one-third of the way from the other end, so as to create a flat panel of shrimp which can be turned easily. Repeat with remaining shrimp and skewers to create 6 skewers in all. Season each side of shrimp with pepper (the marinade is already salted). Brush grill well and wipe with oiled paper towel. Place shrimp skewers and grill 12 min per side till done. The center shrimp should be just opaque. Remove from grill and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 281 | |
| Calories from Fat 178 | 63% |
| Total Fat 20.13g | 25% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.47g | |
| Cholesterol 172mg | 57% |
| Sodium 168mg | 7% |
| Potassium 210mg | 6% |
| Total Carbs 1.03g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 23.03g | 37% |
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