Cilantro Lime Chipotle Shrimp

Shrimp cocktail, eat your heart out.  This is my favorite shrimp recipe, is has such wonderful flavors. You can easily eat this as is, on a roll for a grilled shrimp sub or add pasta to make this shrimp scampi with a twist. Printable recipe here.

• 2 pounds raw shrimp
• Salt and pepper
• 1 tablespoon dry cilantro
• 1 tablespoon chipotle pepper puree*
• Zest of 1 lime, save wedges for serving
• 1/4 cup olive oil
• Crushed garlic clove (optional)

1. In a bowl combine cilantro, chipotle, lime juice, and olive oil. Set aside.
2. Defrost shrimp. I use a quick defrost method in which the bag of frozen shrimp is emerged in a large bowl of cold water, usually frosted in 10 -15 minutes.
3. Pour defrosted shrimp into a colander in a sink. Remove tails from shrimp by pinching and pulling the tail off.
4. Lightly oil a cast iron skillet, add shrimp, salt and pepper. Cook until no longer translucent.
5. Move shrimp to bowl  or plate, coat with cilantro lime sauce and a squeeze of lime wedge.
6. Enjoy!

*Purchase canned chipotle peppers in adobo sauce, puree in blender or food processor. Keep in refrigerator.

 Add a little of chipotle lime sauce to a small sourdough bun.