INGREDIENTS

INSTRUCTIONS

Accompaniments: Warm tortillas Ancho pasilla sauce Chopped avocado
Chopped white onion  Soak skewers in water at least 30 minutes and up
to several hours.  Shell and devein shrimp. Holding 2 skewers parallel
and slightly  apart, thread 6 shrimp onto them. Thread remaining shrimp
onto pairs  of skewers in same manner. Brush both sides of shrimp with
ancho  pasilla sauce and discard any remaining sauce. Marinate shrimp,
covered and chilled, at least 30    minutes and up to six hours.
Preheat broiler. Broil shrimp on a rack of a broiler pan under a
preheated broiler about 3 inches from heat 3 to 4 minutes on each
side. Alternatively, shrimp may be grilled on a well oiled rack set 5
to 6 inches over glowing coals 2 minutes on each side, or until just
cooked through. Remove shrimp from skewers and serve with
accompaniments.  Yield: Enough filling for 16 to 24 tacos  NOTES :
Recipe courtesy of Gourmet Magazine  Recipe by: Cooking Live Show
#CL9034  Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

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