Ingredients
1/3
cup packed brown sugar
2
tablespoons water
2
tablespoons grated gingerroot
3
cloves garlic, finely chopped
1
teaspoon chopped chipotle chile in adobo sauce (from 7-oz can)
2
tablespoons adobo sauce (from can of chipotle chiles)
1
teaspoon grated lime peel
2
tablespoons fresh lime juice
1/4
teaspoon salt
1
lb uncooked large shrimp (21 to 30 count), peeled (with tail shells left on), deveined
1/4
teaspoon salt
1/4
cup chopped fresh cilantro
Preparation
In 1-quart saucepan, stir brown sugar and water. Cook over medium heat 2 minutes, stirring occasionally, until sugar is dissolved. Remove from heat. Stir in remaining marinade ingredients. Reserve 2 tablespoons marinade in medium bowl.
Pat shrimp dry; place in another medium bowl. Add remaining marinade and stir to coat. Let stand at room temperature to marinate 20 minutes, stirring occasionally.
Heat gas or charcoal grill. Spray grill basket (grill “wok”) with cooking spray. Spoon shrimp into basket. Place basket on grill over medium-high heat. Cover grill; cook 4 to 5 minutes, stirring once, or until shrimp are pink. Transfer shrimp to medium bowl with reserved marinade. Sprinkle with 1/4 teaspoon salt and the cilantro; toss to thoroughly combine.
