Chipotle Grilled Shrimp\

1 1/2 pounds (about 40) large shrimp, shelled and deveined
1 small can chipotle chiles in adobo, stemmed and wiped clean
1/2 cup vegetable oil
1/2 teaspoon freshly ground black pepper

Place shrimp in large bowl. Place chiles in a blender or food processor
fitted with the metal blade and puree. With the motor running, drizzle
in oil until creamy emulsion is formed. Pour over shrimp in bowl and mix
thoroughly to coat shrimp. Cover bowl and refrigerate for 12 hours. Soak
12 bamboo skewers in water 30 minutes. Preheat grill to moderately high.


Lay 6 to 7 shrimp on board in front of you, nestled together and flat,
with tails all facing one direction and heads the other. Holding shrimp
flat with the palm of one hand, insert one bamboo skewer one third of
the way from one end. Insert another skewer parallel to the first, one
third of the way from the other end, so as to create a flat panel of
shrimp that can be turned easily. Repeat with remaining shrimp and
skewers to form 6 skewers in all. Season each side of shrimp with pepper
(the marinade is already salted). Brush grill well and wipe with oiled
paper towel. Place shrimp skewers and grill 12 minutes per side until
done. The center shrimp should be just opaque. Remove from grill and
serve.

Yield: 6 servings


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