Chipotle Dry-Rub Shrimp With Cilantro Dipping Sauce

My mom clipped this recipe from a June 2000 edition of the Houston Chronicle. It's originally from a cookbook called "Off the Eaten Path: Inspired Recipes for Adventurous Cooks". This is a great, zesty grilled shrimp dish!

• Ready In: 20 mins
• Serves: 2-3

Ingredients

• Shrimp

• 3⁄4 lb jumbo shrimp (uncooked)
• 1  tablespoon dried oregano
• 1⁄2 tablespoon dried thyme
• 1  teaspoon lemon-pepper seasoning
• 1⁄2 teaspoon  ground chipotle chile pepper
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1  tablespoon olive oil

• Sauce

• 1  cup cilantro leaf (stemmed)
• 3  tablespoons lime juice (fresh is best)
• 1⁄2 cup sour cream

Directions

1. Shell and devein the shrimp. Pat dry.
2. In a medium bowl, mix the oregano, thyme, lemon-pepper, ground chipotle, salt and pepper. Add shrimp and toss thoroughly.
3. Put the cilantro and lime juice in a blender and blend until cilantro is liquified. Pour into a small bowl and stir in sour cream. Refrigerate until the shrimp is cooked.
4. Skewer the shrimp or place in a grill basket. Cook on a hot grill about 2 minutes per side, until shrimp are no longer translucent. Brush both sides lightly with oil while cooking.
5. Serve hot or at room temperature with the dipping sauce.