Fire Engine Shrimp With a Cilantro Yogurt Dipping Sauce

Melanie B.'s Note:

I tried making this Shrimp recipe with various dipping sauces to cool the flames, but this one seems to be the favorite.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 lbs shrimp , uncooked and cleaned (U12 or U-15)
• 8 -10 wooden skewers , small size soaked in water
• 1 tablespoon ground cumin , toast your own whole seeds and grind
• 1 tablespoon honey
• 1 cup olive oil
• 2 cups fresh orange juice
• 1 teaspoon cayenne powder
• 1 tablespoon adobo sauce , from a can of chipotle peppers in adobo sauce
• 1 teaspoon dried ancho chile powder
• ½ teaspoon salt

Yogurt Sauce

• 1 cup Greek yogurt , drained and plain
• 2 garlic cloves , minced
• 2 tablespoons cilantro , fresh and finely chopped
• 1 tablespoon lime juice , freshly squeezed
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. Mix together the bottom 8 ingredients in the Shrimp & Marinade Section. Reserve 1/4 cup of the marinade and place the remaining amount in a shallow bowl or a resealable plastic bag. Add the shrimp and marinate in the refrigerator for 30 minutes -- no more than 60 minutes.
2. In the meantime, mix together the sauce ingredients and sit aside.
3. Remove the shrimp and place 3 on each skewer. Grill to over medium high coals until finished -- do not over cook. Brush the remaining marinade on shrimp while cooking.
4. Serve the shrimp with the yogurt sauce.
5. This makes a great appetizer for parties. You can make a meal out of it by serving on a rice and bean dish -- I prefer one with rice, black beans and pineapples or another tropical fruit.