Chipotle Shrimp

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

Products needed:

Chipotle Infused Olive Oil


  • 2 minced garlic cloves
  • 2 tablespoons Mango Balsamic Vinegar
  • 1 tablespoon Dijon Mustard
  • ¼ teaspoon sea salt
  • 1 teaspoon Adobo Seasoning
  • 4 tablespoons Olive Scene Chipotle 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


  1. Mix the vinegar, salt, mustard 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.