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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This shrimp is a treat. I first had this at a restaurant down in Mexico. The taste always stayed in the back of my mind. Someone else had also eaten this dish at Pappadeaux's and I promised to help find the recipe. I found something similar, but couldn't quite get the sauce right. I must have been thinking about it pretty hard, because I had a dream about how to come up with the sauce. It was a simple solution too! Maybe I should have named this Shrimp with Dream Sauce. Ingredients:
1/4 cup tequila |
1/4 cup fresh squeezed lime juice |
2 cloves garlic, minced |
1/4 teaspoon pepper |
1 1/2 lbs large shrimp (peeled and deveined) |
1 cup adobo sauce (1/2 cup adobo + 1/2 cup bbq sauce, recipe to follow) |
18 -20 pieces bacon (cut in half) |
seasoning salt |
3 large dried ancho chiles (stems and seeds removed) |
1 large chipotle chiles in adobo, clinging to it or 1 large dried pasilla pepper (stems and seeds removed) |
1 1/2 cups boiling water |
1/2 onion (chopped) |
2 cloves garlic (minced) |
1/2 teaspoon oregano |
1/4 teaspoon cumin |
1/4 teaspoon cinnamon |
1 1/2 teaspoons sugar |
1/4 cup vegetable oil |
1/4 cup distilled white vinegar |
1/2 cup prepared barbecue sauce |
Directions:
1. Shrimp Marinade and Grilling: In a glass bowl, stir together Tequila, lime juice, garlic and pepper.
2. Marinate shrimp for 30 minutes, stirring once or twice.
3. Over marinating will result in a very strong flavor!
4. Remove shrimp from marinade, and wrap shrimp in bacon pieces.
5. Thread shrimp on skewers and lightly sprinkle with seasoning salt.
6. Grill shrimp over medium hot charcoal fire, basting with Adobo BBQ sauce.
7. Turn shrimp every 2 minutes and continue to baste.
8. The shrimp should cook for about 10 minutes.
9. Bacon will be cooked, but not crisped.
10. Serve immediately and drizzle with additional sauce.
11. BBQ Adobo Sauce: Add dried chilies (except chipotle pepper) to 1 1/2 cups of boiling water.
12. Let sit for 15 minutes.
13. Remove chilies and reserve 1/2 cup of chile water.
14. Add chile, reserved water, onion, garlic, oregano, cinnamon, and cumin to a blender and puree.
15. Heat vegetable oil in a frying pan.
16. Sautee puree in pan and add vinegar and sugar, bring to a boil.
17. Reduce heat and simmer until thick.
18. This should yield 2 cups of Adobo sauce.
19. I freeze the extra sauce.
20. Mix 1/2 cup of Adobo sauce with 1/2 cup of prepared BBQ sauce.
21. Differing the proportions of the mixture will give you varying degrees of spice.
22. Use this mixture to baste shrimp and drizzle remaining on shrimp.
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