Grilled Chipotle Shrimp Cocktail - cooking recipe

Ingredients

2 lbs raw large shrimp or 2 lbs raw jumbo shrimp, peeled and deveined
For the Marinade
3 tablespoons chopped cilantro
2 cloves garlic, minced
1 teaspoon minced chipotle chile in adobo, plus
2 teaspoons of the adobo sauce, from the can
2 tablespoons olive oil
2 tablespoons fresh lime juice
salt and pepper
For the sauce
1 cup ketchup
1/4 cup orange juice, fresh preferred
2 tablespoons lime juice
1 tablespoon Worcestershire sauce
1 -2 chipotle chile in adobo, minced plus
2 teaspoons adobo sauce, from the can
salt and pepper
skewer, for grilling

Preparation

If using wooden skewers, soak in cold water while shrimp marinates.
To marinate the shrimp: Put the cilanto, garlic and chipotle with sauce in to a glass or plastic bowl.
Stir in the olive oil and lime juice.
Season with salt and pepper.
Add the shrimp and toss to coat with marinade.
Place in the refrigerator for 30 minutes.
For the sauce: Whisk together in a glass bowl the ketchup, orange juice, lime juice, worcestershire sauce and chipotles with sauce.
Add salt and pepper to taste.
Set aside.
To cook shrimp: Remove shrimp from marinade.
Discard marinade.
The original recipe called for threading one shrimp on each skewer.
This makes a nice presentation but takes a little longer to prepare!
I Thread several shrimp, about 4 or 5 depending on the size of the shrimp, on each skewer.
Place on an oiled grill that has been preheated to medium high.
Cook for about 2 minutes per side.
They will turn pink when done.
DO NOT OVERCOOK!
I have also done these on my George Foreman Grill without using the skewers.
(actually, this is how I do it most of the time!) Just throw the shrimp on and cook a couple of minutes.
Place bowl of sauce in the center of a round platter and arrange shrimp around the sauce.
Sprinkle with additional chopped cilantro if desired.
Enjoy!