Ingredients:
1 can chipotle chiles in adobo, coarsely chopped,plus
1/4 cup adobo seasoning, from the can
6 tablespoons fresh lime juice
1/3 cup fresh orange juice
1/4 cup tequila
1/4 cup ketchup
2 tablespoons packed brown sugar
2 tablespoons molasses
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 1/2 lbs large shrimp, shelled and deveined
5 ounces goat cheese
2/3 cup sour cream
1/4 cup buttermilk
1 pinch salt
Directions:
In a blender, combine the chilies, adobo, lime, juice, orange juice, tequila, ketchup, sugar, molasses, salt and pepper.
In a shallow nonreactive dish, combine the chipotle mixture and the shrimp.
Cover and let stand at room temperature, stirring once or twice, for 30 minutes.
Combine the rest of the ingredients to make the goat cheese cream.
Light the grill to medium hot.
Position the rack to about 6 inches above the heat source.
Lift the shrimp from the marinade and reserve the liquid.
Put them on 4 large metal skewers and lay them on the rack after oiling it.
Baste with some of the marinade, cover and grill, turning 3 times and basting at each turn with some of the marinade, for a total of 6 minutes.
The shrimp should be pink, curled and moist.
Slide the shrimp off their skewers and onto a platter or individual appetizer plates.
Drizzle with the goat cheese cream and serve immediately.
Servings: 8
Time preparation: 40 min.
Time total: 46 min.