"I came up with this recipe one night when both my wife and I had worked late and weren't up to cooking anything elaborate. Since we're originally from the Southwest, chiles, cumin, and other spicy foods are always in our pantry. The sweetness of the cane syrup in this dish balances the heat from the chipotles - a great combination." CLReader

Recipe by Cooking Light June 2001

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Recipe Summary

Yield:
2 servings (serving size: 3 kebabs and about 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Place the chipotle chiles in a zip-top plastic bag. Add the tequila and the next 5 ingredients (tequila through minced garlic) to the bag, and stir well. Add the shrimp; seal and marinate in the refrigerator for 20 minutes. Remove shrimp from bag, reserving marinade. Place the reserved marinade in a small saucepan; bring to a boil, and cook 2 minutes. Remove from heat.

  • Thread shrimp onto 6 (6-inch) skewers. Place shrimp on a grill rack coated with cooking spray, and grill for 2 minutes on each side or until the shrimp are done. Serve with sauce.

  • Note: Place remaining chiles in adobo sauce in an airtight container, freeze or refrigerate for another use. Look for cane syrup with the other syrups at the grocery store.

Nutrition Facts

353 calories; calories from fat 9%; fat 3.7g; saturated fat 0.6g; mono fat 0.7g; poly fat 1.4g; protein 35g; carbohydrates 44.1g; fiber 0.4g; cholesterol 259mg; iron 6.1mg; sodium 680mg; calcium 131mg.
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