Chipotle Shrimp

Cooking Time: 6-8 min    Servings: 14-16

Ingredients:

• 2 minced garlic cloves
• 2 tablespoons The Olive Scene Mango Balsamic Vinegar
• 1 tablespoon Dijon Mustard
• ¼ teaspoon sea salt
• 1 teaspoon Adobo Seasoning
• 4 tablespoons The Olive Scene Chipotle Infused Olive Oil
• 2 pounds uncooked large shrimp, peeled and deveined

Cilantro Cream Sauce:

• 1 c sour cream
• ¼ c Chimichurri Sauce –from The Olive Scene
• zest of one lime or lemon

Directions:

1. Mix the vinegar, salt, mustard, garlic and adobo in a large bowl, mixing until well blended.
2. Wisk in the oil slowly and completely incorporate.
3. Transfer mixture to a large re-sealable plastic bag.
4. Add the shrimp; seal bag and turn to coat.
5. Refrigerate for up to 2 hours.
6. Meanwhile, combine the cream sauce ingredients; chill until serving.
7. Drain and discard marinade.
8. Thread shrimp onto metal or soaked wooden skewers.
9. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
10. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once.
11. Serve with sauce. 

Yield: about 5 dozen shrimp and 1¼ cups sauce.