Grilled Shrimp with Sonoran Lime Chipotle Marinade
This is the recipe I did for the pilot, for ABC 15's The Sonoran Grill, my Emmy Award winning outdoor cooking series that ran for 131episodes.
Sonoran Lime Chipotle Marinade; (If making a large batch, double recipe)
Juice of 4 Key Limes
1/2 BOTTLE Dark Mexican beer
1 1/2 Tbl. Extra Virgin olive oil
3 Chipotle chiles, canned, mashed well, w/ 1 TBL of adobo sauce from the can
1/4 tsp. Kosher salt
2 Cloves garlic, minced
1/2 tsp. Mexican oregano
1. Whisk all ingredients together, except the paprika. Drizzle marinade over jumbo shrimp and grill over medium heat, approximately 2 minutes per side. Use more marinade when you turn the shrimp.
2. To test whether the shrimp are done, wait until they change color and cut one in half. Center should be hot and white, not translucent.
3. Remove from grill, dust with paprika and serve with Mexican green rice, fresh fruit and ice cold Mexican beer.
Marinade makes 3/4 cup