Tequila-Glazed Shrimp

Tequila-Glazed Shrimp
Chef Matt Pressler, Matador, Wayne, PA 

24 large shrimp (21-25 ct.) peeled & deveined
2 cups tequila, Blanco
3 limes
7-oz. can chipotle peppers in adobo
1 bunch cilantro, fresh, chopped
1 cup mayo, low fat or light
Salt to taste

Lightly salt both sides of all thawed shrimp and reserve for marinade. Heat tequila in small pan, light the tequila to flame off some alcohol, reduce tequila by one quarter, reserve for the marinade.

Empty entire can of chipotles, juice of two limes, and half the bunch of cilantro in blender, blend until smooth.

For the marinade, combine all of reduced tequila and half of the chipotle lime purée, salt to taste, (approximately 1 tbsp.). Add all shrimp to tequila chipotle marinade, let marinate at room temperature for 30 minutes.

Combine remaining chipotle lime purée to mayo and ½ teaspoon of salt, chill for 20 minutes and hold for dipping sauce.

Preheat grill to medium, remove shrimp from marinade and place directly on the grill, grill each side about 1½ minutes or until cooked through. Remove from grill and sprinkle with chopped cilantro and juice from one lime, serve with the chipotle dipping sauce.     

For skewers: skewer the marinated shrimp with your choice of fresh vegetables. (Don’t marinate the veggies.) For softer texture wrap each skewer in foil, then grill.