First things first...this is spicy..
I used an existing recipe and modified for shrimp kabobs.
I N G R E D I E N T S
7 oz large shrimps, peeled
Morton's lite salt and freshly ground black pepper
1/4 cup fresh lime juice
1 medium white onion, sliced for scewers medium triangles
2 medium tomatoes, broiled or tomatoe verde (tomatillos)
4 chilpotle chiles in adobo (canned, in Mexican food isle)
1 garlic clove, peeled and roughly chopped
I N S T R U C T I O N S
Season the shrimps with salt and pepper and lime juice and set aside to marinate for about 30 minutes.
Prepare onion and bell pepper for scewers.
In a blender jar, blend the tomatoes, chipotles, and their liquid, and garlic to a textured sauce. (This makes a ton of chipotle sauce. I used about 1/4 cup of this and froze the rest.)
Drain the shrimp. Put 1/4 cup of the chipotle sauce in a ziplock baggie and add the shrimp to coat with the sauce.
Build your scewers however you want. I built mine as follows: onion, green pepper, cherry tomato, onion, 3 shrimp, onion, green pepper, onion.
Grill until veggies are tender. I served with 1/3 cup mexican rice and a salad.
