Ace's Spicy Mexican Shrimp W/ Chipoltle Cream Dip

A great Spanish appetizer

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  tabl paprika
• 1  tab cumin
• 1  tab garlic powder
• 1⁄2  tab onion powder
• 1  tab kosher salt
• 1⁄4  tab ground cinnamon
• 1⁄4  tab red pepper flakes
• 1⁄4  tab black pepper
• 1  lime, juice of
• 1  lb  cleaned shrimp
• 1⁄2 cup mayonnaise
• 1⁄2 sour cream
• 1⁄2 lime, juice of, a
• 1  chipotle chile in adobo (seeded and chopped)
• 1  tab adobo seasoning (the sauce the chipolte comes in)
• 1  teaspoon ground cumin
• 1⁄4 cup  chopped cilantro
• 1  tablespoon  oil (veg, olive, canola...whatever you have on hand)

Directions

1. Mix all the ingredients from Paprika to Black Pepper together with Shrimp and marinate for 15-20 mins (no longer or else the acid from the lime juice will start to cook the shimp).
2. Sauce.
3. Mix Mayo, sour cream, chopped chipolte, lime juice, adobo and chopped cilantro together and let sit in the fridge while the shrimp marinates.
4. After the shrimp marinates heat a satuee pan over medium high heat with oil.
5. When hot drop in shrimp and cook for 5-7 mins or until translucent, turning the shrimp over after 3-4 minutes.