This recipe is taken from the cookbook Grilling with Sandra Lee. This is a really good recipe; however, the ingredient amounts used for the salsa makes a lot. When I say a lot, I mean a WHOLE LOT!! I think you could cut the ingredients by half and still have more than plenty. Even with half as much, it may be too much for the amount of shrimp used in the recipe. I would suggest half the salsa recipe that I have listed here and make more shrimp, too. You can never halve too much shrimp.
Ingredients
2 lbs. large shrimp (tails and shells on)
1 12-oz. bottle of chipotle marinade
1 cup cilantro, chopped, stems removed
1 16-oz. jar chipotle salsa
1 cup cocktail sauce
2 tsp. Chipotle flavored Tabasco sauce
Lemon wedges for serving
Chopped cilantro for garnish
Instructions
Marinate the shrimp overnight by placing the shrimp, chipotle marinade and cilantro in a sealed bag. Massage the bag a little to distribute the contents.
In a food processor or blender, combine the salsa, cocktail sauce and Tabasco sauce. Blend until smooth.
Heat the outdoor grill and oil the grate to prepare for cooking. Remove the shrimp from the bag and discard the marinade. Place shrimp on the hot grill. Cook the shrimp for 2-3 minutes on each side until the shrimp are opaque, making sure not to overcook.
These shrimp are delicious cold or hot. Serve with salsa.
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