Ingredients
1/4 cup packed brown sugar2 chipotle peppers in adobo sauce, chopped, plus 1/4 cup adobo sauce6 garlic cloves, minced2 tablespoons water2 tablespoons lime juice1 tablespoon olive oil1/4 teaspoon salt2 pounds uncooked large shrimp, peeled and deveinedCILANTRO CREAM SAUCE:1 cup sour cream1/3 cup minced fresh cilantro2 garlic cloves, minced1-1/2 teaspoons grated lime zest1/4 teaspoon salt1/4 teaspoon minced fresh mint
Preparation
In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely.
Transfer mixture to a large bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours.
Meanwhile, combine the sauce ingredients; chill until serving.
Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers.
Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp are pink, 6-8 minutes, turning once. Serve with sauce.
