Peppercorn Press

Lime and Chile Shrimp

On of our favorite forms of relaxation is sharing an appetizer and a good bottle of wine with a couple of friends while we watch a great rented movie.  This is a fantastic, and inexpensive, way to unwind after a long day or a hard workweek. We do this regularly, especially this time of year, so we are always on the lookout for interesting, yet simple, appetizers.  This is one our favorite shrimp recipes.

We hope you will try this chipotle garlic shrimp recipe with friends of yours.

Chipotle Dip

Lime and Chile Shrimp with Chipotle Dip

Ingredients

3 fresh limes (juice and peel)

1 ½ lbs fresh large shrimp, deveined and peeled leaving tail.

1 tablespoons extra virgin olive oil

2 cloves garlic, minced

¾ teaspoon red pepper flakes

½ cup good mayonnaise

1 tablespoon honey

1 tablespoon prepared mustard

1 large chipotle chile in adobo sauce, finely chopped (from a 7 oz can)

2 teaspoons adobo sauce (from same can)

1 tablespoon fresh chopped cilantro

Preparation

From two of the limes, grate 1 teaspoon of peel and squeeze all of the juice. Save one lime for garnish.  In a large bowl, combine the lime peel, lime juice, oil, garlic, and red pepper.  Mix together.  Add shrimp and stir to coat.  Marinate shrimp in the juice mixture for one hour.

In a small mixing bowl, combine mayonnaise, honey, mustard, chile, and adobo sauce.  Refrigerate.

Preheat oven to 400 degrees.  Remove shrimp from the refrigerator and from the marinade.  Place in a glass baking dish and bake for 5 to 7 minutes turning once.

Allow shrimp to cool to room temperature.  Place shrimp on a serving plate, sprinkle with the chopped cilantro and serve with the chipotle dip and lime wedges.

Serve with a crisp white wine or sangria!