| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Appetizers, Seafood | 4 | Servings | |
INGREDIENTS
| 2 | Garlic cloves, minced | |
| 1 | sm | Jalapeno pepper, seeded |
| And minced | ||
| 4 | tb | Cilantro, chopped |
| 1 | tb | Coarse salt |
| 1/4 | ts | Black pepper |
| 1 | tb | Fresh lime juice |
| 1/2 | c | Olive oil |
| 16 | Jumbo shrimp, peeled and | |
| Deveined | ||
| 1 1/4 | c | Chipotle honey salsa |
| 3 1/2 | oz | Can pickled chipotle |
| 1/2 | c | Water |
| 1 | Can tomato paste (6oz) | |
| 2/3 | c | Honey |
| 1 | bn | Cilantro, chopped |
| 1 | tb | Fresh lime juice |
INSTRUCTIONS
CHIPOTLE HONEY SALSA In food processor or blender, combine garlic, jalapeno pepper, cilantro, salt, pepper, lime juice and oil; process until smooth. Pour over shrimp in shallow dish, marinate 1 hour. Cook marinated shrimp over hot grill, approximately 2 minutes on each side, until shrimp is slightly opaque in center. Serve warm with Chipotle Salsa. Salsa: Combine all ingredients in a blender or food processor; blend until smooth. Serve chilled. Will keep 1 week, refrigerated. Posted to MM-Recipes Digest V3 #232 Date: Sun, 25 Aug 1996 12:50:07 -0400 From: "CIndy Rogers" <crogers@coastalnet.com>
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