| 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>
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”