Fire Engine Shrimp With a Cilantro Yogurt Dipping Sauce
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
4-8
ingredients
- 2 lbs shrimp, uncooked and cleaned (U12 or U-15)
- 8 -10 wooden skewers, small size soaked in water
- 1 tablespoon ground cumin, toast your own whole seeds and grind
- 1 tablespoon honey
- 1 cup olive oil
- 2 cups fresh orange juice
- 1 teaspoon cayenne powder
- 1 tablespoon adobo sauce, from a can of chipotle peppers in adobo sauce
- 1 teaspoon dried ancho chile powder
- 1⁄2 teaspoon salt
-
Yogurt Sauce
- 1 cup Greek yogurt, drained and plain
- 2 garlic cloves, minced
- 2 tablespoons cilantro, fresh and finely chopped
- 1 tablespoon lime juice, freshly squeezed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
directions
- Mix together the bottom 8 ingredients in the Shrimp & Marinade Section. Reserve 1/4 cup of the marinade and place the remaining amount in a shallow bowl or a resealable plastic bag. Add the shrimp and marinate in the refrigerator for 30 minutes -- no more than 60 minutes.
- In the meantime, mix together the sauce ingredients and sit aside.
- Remove the shrimp and place 3 on each skewer. Grill to over medium high coals until finished -- do not over cook. Brush the remaining marinade on shrimp while cooking.
- Serve the shrimp with the yogurt sauce.
- This makes a great appetizer for parties. You can make a meal out of it by serving on a rice and bean dish -- I prefer one with rice, black beans and pineapples or another tropical fruit.
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RECIPE SUBMITTED BY
Melanie B.
Gilbert, 41
<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p>
<p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich. I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>