Shrimp, Tequila Style

Before I get into this recipe did you know that most, if not all, of the shrimp you see in the display case at your local grocer has been frozen?  Unless it says "never frozen" it probably has been.  Nothing wrong with that.  I ran a fresh seafood market in North Carolina, sold many pounds of shrimp, and none were fresh...always frozen.

This is a great dish to make on the grill, or you can do it stove top.  Use a medium shrimp, usually 26-30 or even 36-40 and wooden skewers soaked in water for at least 30 minutes.  If you want to be daring use rosemary stems in place of the wooden skewers and add a new dimension to the dish.

You will need:

1-2 T chopped chipotle chilies in adobo sauce (canned)
1/4 c. teguila
1/4 c. cane or maple syrup (molasses may be substituted)
1/2 t ground cumin
1/4 t salt
1/4 t black pepper
1 clove garlic minced
24 medium shrimp
cooking spray

Prepare grill.  Place chilies in zip loc bag and add teguila and next 5 ingredients (teguila through minced garlic) to the bag and stir well.  Add shrimp, seal and marinade in refrigerator for 20 minutes.  Remove shrimp from bag reserving marinade.  Place marinade in small pot, bring to boil and cook for 2 minutes, and remove from heat.

Thread shrimp on skewer and place on grill rack and grill for 2 minutes or until done.  Serve with sauce.  Rest assured, this is a fantastic entree that can be paired with yellow rice or a crusty bread with a speadable cheese like Allouette.  Pair with wine of your choice and someone you love...can't go wrong.