Recipe and photos contributed to Hispanic Kitchen by Carolyn Swaney
I think I could live on chips and salsa. As a matter of fact, I don’t even really care about the chips. It’s the salsa. Smoky or tangy, spicy and fresh, I love green, red, pico de gallo, but especially chipotle salsas. I love the smoky flavor combined with roasted tomatoes, garlic, onions… mmmmm. Makes my mouth water!
As I was eating a bowl of salsa the other day (yes, chips too) I thought, why not use it as a marinade? Cut to some of the most delicious shrimp I could imagine. The smoky flavor of the chipotles, the sweetness of the cherry tomatoes, and the deliciousness that the grill gives, you will love these shrimp, which just soak up the flavor. My recipe is not for the faint of heart. Cut the chipotle content if you don’t like it quite as hot. I served the shrimp with simply grilled vegetable skewers to cut the spice and soak up the extra salsa on the plate!
Yields 4 servings
1 lb. shrimp, peeled and deveined
2 chipotles en adobo
1 teaspoon adobo sauce (from the canned chipotles)
2 tablespoons lime juice (about the amount in one lime)
12 cherry tomatoes (alternatively, coarsely chopped romas will do)
1 tablespoon chopped cilantro
¼ small onion
1-2 cloves garlic
Salt and pepper to taste
1. Soak the skewers for 30 minutes while you prep the shrimp (peel and devein) and preheat grill to high heat.
2. Combine chipotle peppers through salt and pepper in a food processor and pulse until smooth.
3. Thread shrimp on skewers, and rub chipotle mixture over the shrimp.
4. Place on the grill and grill 2-3 minutes on each side or until cooked through.