2lb uncooked, peeled, deveined 16-20 count shrimp (keep tail on for a nice presentation)
canola oil (for the grill)
Chipotle Lime Marinade
1 chipotle in adobe sauce (chopped)
zest and juice of 2 limes
1 teaspoon cumin
2 cloves garlic (minced)
Thai Red Curry Marinade
1/2 can coconut milk
1 tablespoon thai red curry paste
1 tablespoon fresh grated ginger
2 teaspoons fish sauce
2 teaspoons brown sugar
This recipe adapted from http://www.eliseskitchen.com/?p=148
Canned chipotle in adobo sauce can be found in the mexican section at most grocery stores. I never use more than 1 or 2 in a recipe since they're so spicy so I freeze the remainder on a cookie sheet and then transfer them to a plastic baggie.
If using wooden skewers, ensure they have been soaked in water for at least 1 hour prior to grilling.
Combine ingredients for chipotle lime marinade and thai red curry marinade in two seperate bowls.
Add 1 pound of shrimp to each bowl, stir until shrimp are well coated. Allow to marinate in the refrigerator for 15-20 minutes (no longer).
Thread 5 shrimp onto each skewer. Over high heat on a well oiled BBQ grill, cooked shrimp for about 2 minutes per side, until just cooked through.
Serve as an appetizer or along with quinoa and mango salsa for a full meal.