Grilled Shrimp With Kahlua-Chipotle Chile Glaze - cooking recipe

Ingredients

12 -15 wooden skewers
1/2 lb tomatoes, cut in 1/2 lengthwise
1 unpeeled white onion, cut in 1/2 lengthwise (about 1 cup)
10 garlic cloves
7 ounces chipotle chiles in adobo
1 tablespoon cumin
1 tablespoon coriander
1/2 cup Kahlua
4 tablespoons light brown sugar
3 tablespoons corn oil
1/2 cup lime juice
salt, to taste
1 1/2 lbs deveined shrimp, with shells on, rinsed and drained
1/4 cup chopped cilantro
lime wedge

Preparation

Soak skewers in water for 30 minutes.
Preheat the oven on a high broil setting.
When hot, place tomatoes onions (cut side down) and garlic on an oiled cookie sheet.
Broil until charred, about 5-6 minutes for garlic and 10 minutes for onions and tomatoes.
Core tomatoes and cut into chunks.
Peel onions and garlic; coarsely chop all and add to blender with the next 5 (chipotles through brown sugar) ingredients.
Blend until smooth.
Pour corn oil into a 10\" frying pan over medium-high heat; when hot, add tomato mixture and stir until it simmers.
Lower heat to medium and cook about 8 minutes.
Add lime juice and stir until the glaze is thick.
Add salt to taste.
Reserve 1/4 cup to 1/2 cup glaze.
Thread shrimp on skewers, then set on a barbecue grill over high heat.
Sear 1-2 minutes on each side, basting with glaze before you flip the shrimp.
Continue to flip and coat each side until shrimp is barely opaque, about 4-6 minutes.
Serve with reserved glaze, chopped cilantro and lime wedges.