GRILLED CHIPOTLE SHRIMP
This was printed in the Washington Post back in 2000. I have no other info about it, just to say that these li'l critters are just yummy!
Serves: 6
Heat Scale - Medium

2 sticks butter -- at room temperature 2 canned chipotle chiles in adobo sauce -- chopped
2 cloves garlic
3 tablespoons chopped onions
Juice of 1 lime
Kosher salt and fresh ground pepper
48 large shrimp (about 2 pounds) -- peeled and deveined

Soak wooden skewers in water at least 30 minutes. In a food processor, combine butter, chiles, garlic onions and lime juice; blend until smooth. Season with salt and pepper to taste; transfer to a small bowl and set aside. (can be made ahead up to 3 days and refrigerated, covered.)

Prepare grill. Thread shrimp onto skewers, being careful not to crowd them. Generously brush shrimp on both sides with the butter mixture. Grill shrimp, brushing with butter every 30 seconds and turning once, until cooked through---about 2-3 minutes per side. Do not overcook. Transfer skewers to a platter and coat with butter mixture. Season with salt and pepper and serve hot.

Copyright 2003 Carol Stevens, Shaboom's Kitchen, All Rights Reserved