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This shrimp is a treat. I first had this at a restaurant down in Mexico. The taste always stayed in the back of my mind. Someone else had also eaten this dish at Pappadeaux's and I promised to help find the recipe. I found something similar, but couldn't quite get the sauce right. I must have been thinking about it pretty hard, because I had a dream about how to come up with the sauce. It was a simple solution too! Maybe I should have named this "Shrimp with Dream Sauce."
- 1⁄4 cup tequila
- 1⁄4 cup fresh squeezed lime juice
- 2 cloves garlic, minced
- 1⁄4 teaspoon pepper
- 1 1⁄2 lbs large shrimp (peeled and deveined)
- 1 cup adobo sauce (1/2 cup Adobo + 1/2 cup BBQ sauce, recipe to follow)
- 18 -20 pieces bacon (cut in half)
- seasoning salt
Adobo BBQ Sauce
- 3 large dried ancho chiles (stems and seeds removed)
- 1 large chipotle chiles in adobo, clinging to it or 1 large dried pasilla pepper (stems and seeds removed)
- 1 1⁄2 cups boiling water
- 1⁄2 onion (chopped)
- 2 cloves garlic (minced)
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon cinnamon
- 1 1⁄2 teaspoons sugar
- 1⁄4 cup vegetable oil
- 1⁄4 cup distilled white vinegar
- 1⁄2 cup prepared barbecue sauce
- Shrimp Marinade and Grilling: In a glass bowl, stir together Tequila, lime juice, garlic and pepper.
- Marinate shrimp for 30 minutes, stirring once or twice.
- Over marinating will result in a very strong flavor!
- Remove shrimp from marinade, and wrap shrimp in bacon pieces.
- Thread shrimp on skewers and lightly sprinkle with seasoning salt.
- Grill shrimp over medium hot charcoal fire, basting with Adobo BBQ sauce.
- Turn shrimp every 2 minutes and continue to baste.
- The shrimp should cook for about 10 minutes.
- Bacon will be cooked, but not crisped.
- Serve immediately and drizzle with additional sauce.
- BBQ Adobo Sauce: Add dried chilies (except chipotle pepper) to 1 1/2 cups of boiling water.
- Let sit for 15 minutes.
- Remove chilies and reserve 1/2 cup of chile water.
- Add chile, reserved water, onion, garlic, oregano, cinnamon, and cumin to a blender and puree.
- Heat vegetable oil in a frying pan.
- Sautee puree in pan and add vinegar and sugar, bring to a boil.
- Reduce heat and simmer until thick.
- This should yield 2 cups of Adobo sauce.
- I freeze the extra sauce.
- Mix 1/2 cup of Adobo sauce with 1/2 cup of prepared BBQ sauce.
- Differing the proportions of the mixture will give you varying degrees of spice.
- Use this mixture to baste shrimp and drizzle remaining on shrimp.
Two outstanding recipes are combined to create the the most delicious shrimp dish I have ever had the pleasure to eat! The shrimp are marinated in a tequila, lime, garlic mixture and then wrapped in bacon before grilling. The Na'lins style sauce is a combination of homemade Adobo and purchased BBQ sauces. The result is a smokey, dark, smouldering, thick, rich, hot and slightly sweet complex sauce. Grilling the marinated, bacon wrapped shrimp with the Adobo-BBQ sauce produces a layering of the unique flavors. You can control the level of heat by using more or less BBQ sauce. The only thing I would change would be to use a less sweet BBQ sauce - just a personal preference. Dawn, thank you so much for creating "Shrimp with Dream Sauce". You certainly have dreamed up a heavenly gourmet treat.