citrus shrimp
Chipotle-Citrus Shrimp with Sour Cream Dipping Sauce
Marinade 1/4 cup peanut or vegetable oil Juice of 1 orange Juice of 1 lime 1 large canned chipotle chile pepper, finely chopped 2 teaspoons minced garlic 1 teaspoon adobo sauce from canned chipotle chile peppers 1 teaspoon dried oregano 1 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper
2 pounds medium shrimp (31-35 per pound), peeled and deveined, tails on
Sauce 1 cup light sour cream Finely grated zest and juice of 1 lime 1 tablespoon finely chopped fresh dill 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper
1. In large, resealable plastic bag mix the marinade ingredients. Add the shrimp. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, lay flat in a rimmed dish, and refrigerate for about 1 hour. Meanwhile make the sauce.
2. In a medium bowl whisk the sauce ingredients. Set aside at room temperature while the shrimp are marinating. If desired, pour the sauce into small bowls for individual servings.
3. Remove the shrimp from the bag and allow the excess liquid to drip back into the bag. Discard the marinade. Grill the shrimp over direct high heat, with the lid closed as much as possible, until lightly charred on the outside and just turning opaque in the center, 2 to 3 minutes, turning once and swapping positions as needed for even cooking. Cut open one or two shrimp to check for doneness. Serve warm with the dipping sauce.
Makes 4 to 6 servings
Julie "It's never too late to be who you might have been." -- George Eliot
I hate sweet and savory together. They just don't match in my mouth. 
