Grilled Shrimp With Kahlua-Chipotle Chile Glaze

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
YIELD: 36 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak skewers in water for 30 minutes.
  • Preheat the oven on a high broil setting.
  • When hot, place tomatoes onions (cut side down) and garlic on an oiled cookie sheet.
  • Broil until charred, about 5-6 minutes for garlic and 10 minutes for onions and tomatoes.
  • Core tomatoes and cut into chunks.
  • Peel onions and garlic; coarsely chop all and add to blender with the next 5 (chipotles through brown sugar) ingredients.
  • Blend until smooth.
  • Pour corn oil into a 10" frying pan over medium-high heat; when hot, add tomato mixture and stir until it simmers.
  • Lower heat to medium and cook about 8 minutes.
  • Add lime juice and stir until the glaze is thick.
  • Add salt to taste.
  • Reserve 1/4 cup to 1/2 cup glaze.
  • Thread shrimp on skewers, then set on a barbecue grill over high heat.
  • Sear 1-2 minutes on each side, basting with glaze before you flip the shrimp.
  • Continue to flip and coat each side until shrimp is barely opaque, about 4-6 minutes.
  • Serve with reserved glaze, chopped cilantro and lime wedges.
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