Quick and Easy: Grilled Shrimp with Sonoran Chipotle Marinade

Washington Post

Rather than overwhelm grilled shrimp with a spicy rub or a sticky glaze, we chose a simple marinade that imparts a slight tang and a subdued heat. And the marinade takes hold in less time than it takes to peel the shrimp. Adapted from a recipe by AJ's Purveyors of Fine Foods in Phoenix.

• Juice from 4 limes
• 2/3 cup beer, such as Corona or pale ale
• 1 tablespoon extra-virgin olive oil
• 1 to 3 canned chipotle chili peppers, mashed
• 1/4 teaspoon kosher salt
• 2 cloves garlic, finely chopped
• 2 teaspoons finely chopped fresh cilantro, or to taste
• About 2 pounds extra-large shrimp

Preheat the grill or broiler.

In a bowl or blender, whisk or combine the lime juice, beer, oil, chipotle peppers, salt, garlic and cilantro. Pour the marinade into a large bowl.

Peel and devein the shrimp, adding the shrimp to the bowl as they are cleaned. Toss to coat the shrimp with the marinade. Drain the shrimp and, if desired, skewer them.

Grill or broil the shrimp, turning as necessary, just until pink and cooked through, 2 to 3 minutes per side, depending on the size. Serve immediately. Four servings.

Per serving: 254 calories, 46 gm protein, 3 gm carbohydrates, 5 gm fat, 345 mg cholesterol, 1 gm saturated fat, 406 sodium, trace dietary fiber.