A chipotle is a smoke-dried jalapeño. I love the smokey heat. I did not skewer these shrimp with rosemary sprigs, but it’s a great idea.
This marinade can be used on chicken or any white fish; just add a couple of tablespoons of butter to the pan drippings after the chicken or fish has been cooked and removed. Drizzle with the sauce and serve.
Rosemary Chipotle Shrimp
Serves 4 to 6
15 fresh rosemary sprigs
1/4 cup olive oil
1 1/2 Tbs fresh lime juice
2 garlic cloves, minced
2 Tbs rosemary, chopped
1 tsp chipotle chili powder
Salt and freshly ground black pepper
1 1/2 lbs raw medium-sized shrimp, peeled, deveined, tails left intact
2 limes, sliced into wedges, for serving
Remove the leaves from half of each rosemary sprig. Reserve the sprigs to use for skewers. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve the remaining leaves for another use.) Combine the olive oil, lime juice, garlic, chili powder, and chopped rosemary in a medium bowl. Season the marinade with salt and pepper, to taste. Add the shrimp and toss until coated. Let stand for 5 minutes. Skewer 2 shrimp onto each rosemary sprig.
Heat a large, wide grill pan over high heat. Add the skewers and cook for 1 minute per side, or just until the shrimp is cooked through and turns pink. Do not overcook. Transfer to a platter, garnish with the lime wedges and serve immediately.