Chipotle-Glazed Shrimp Kebabs

I found this delicious recipe in the Chicago Tribune. The prep time includes the chilling time. This is supposed to serve 4 but, as in most of my 1-pounder shrimp recipes, my husband and I demolish the whole batch.

• Ready In: 2 hrs 56 mins
• Serves: 2-4

Ingredients

• 2  tablespoons olive oil
• 1  medium onion, chopped
• 4  garlic cloves, chopped
• 2  teaspoons cumin seeds or 1  teaspoon ground cumin
• 3⁄4 cup water
• 1⁄4 cup cider vinegar
• 2  whole chipotle chiles in adobo
• 1  teaspoon dried oregano
• 1  orange, zest of
• 1⁄4 cup  fresh orange juice
• 2  tablespoons light brown sugar
• 1  lb medium shrimp, peeled and deveined
• 1⁄2 teaspoon coarse salt
• 2  tablespoons  chopped cilantro
•  pineapple, cubes (canned or fresh) (optional)

Directions

1. For marinade, heat oil in medium skillet over medium heat; add onions, cook until light golden, about 7 minutes; add garlic and cumin; cook 1 minute.
2. Remove from heat; stir in water, vinegar, chilies and oregano; pour into a blender or food processor and puree.
3. Return mixture to skillet; heat over low heat; stir in zest, orange juice and brown sugar; cook until thickened, about 10 minutes and then refrigerate for 20 minutes.
4. Place shrimp in a large plastic food storage bag; add marinade; seal; turn to coat shrimp.
5. Refrigerate at least 2 hours.
6. Soak 10 skewers in water for 30 minutes, if using wooden skewers.
7. Heat a grill or grill pan over medium-high heat; place shrimp on each skewer (if using pineapple, place cubes on skewer in-between each shrimp); discard marinade.
8. Grill 2-3 minutes per side; garnish with cilantro and serve.