:Spicy Chipotle Shrimp Skewers:

I like it spicy. I really like it dipped in hot sizzling butter with fresh herbs. I really really like it battered with coconut and fried!

Mmmm shrimp.

I. Love. You.

Did I also mention I love it spicy?! I've been on a real spicy kick lately. There is something about heat and flavor of chipotle peppers in adobo that has me quite obsessed. And it doesn't even matter if it's breakfast, because I can make breakfast spicy too!

The spice factor of these shrimp is about a 6 out of 10. My six year old thought they were hot and asked me to make her a pb & j. My husband and 9 year old loved them and I personally didn't feel the need to chug a glass of milk after eating them. There is just constant warmth that stays on your taste buds, but feel free to take out one of the chipotle peppers and just add a few more teaspoons of adobo or ketchup!

Since my trip to North Carolina, where I experienced the best seafood ever in my life, at Shucker's Grill & Oyster Bar, I've wanted shrimp. Bad. REAL BAD. So why not combine my two favorite things... set them on top of some grilled pineapple and cilantro lime rice and call it dinner?!

Works for me!

To make these shrimp you will need, garlic, cilantro, lemon, olive oil, crushed red pepper, cayenne pepper, paprika, chipotle peppers and the adobo sauce, kosher salt and black pepper.

Oh yeah. And some fresh, peeled and deveined shrimp. I peeled and deveined my own shrimp, so if you do your own shrimp give yourself an extra 20-30 minutes to peel and clean the suckers. It's a messy job but sometimes you just got to do it! Here is a great video on how to tackle this dirty job!

Next just smash and peel the three cloves of garlic.

Then toss them into a food processor, a mini one works awesome for this!

Along with two chipotle peppers and adobo sauce, about two teaspoons.

Add the kosher salt and cracked black pepper.

Then the paprika, cayenne, red pepper flakes and the fresh cilantro. I eyeball my cilantro... about a tablespoon of fresh cilantro will do.

Pour in the two tablespoons of olive oil...

...and the juice of one whole lemon.

Puree until the garlic, chipotle peppers and cilantro are no longer in large pieces.

Place the cleaned shrimp into a large bag or bowl.

Pour the marinade over top. Ahhh... smells so good!

Squish the bag until the sauce coats the shrimp evenly and let those hang out for 20 minutes.

While those were marinating, I grilled up some fresh pineapple rings! I love grilled pineapple! Have you ever had grilled pineapple? It's so delicious!

While the pineapple was grilling I skewered the shrimp, about six per skewer. If using wooden ones then soak them in water for about an hour beforehand, this will keep them from catching fire.

Place on a preheated, medium-high heat grill for about 2-3 minutes per side, until opaque and pink.

I so wish you could smell this! 

I served the shrimp over the grilled pineapple and some cilantro lime rice. DELISH! This spicy and smokiness of the chipotle peppers tastes amazing with the sweet grilled pineapple. A perfect combination of smoky-spicy-sweet goodness!

 Spicy Chipotle Shrimp Skewers:

{Serves 4-6}

ingredients:

3 Cloves Garlic, minced

2 Chipotle Peppers in Adobo Sauce

2 teaspoons Reserved Adobo Sauce

1 Lemon, juiced

2 tablespoon Olive Oil

1 tablespoon Paprika

1 tablepoon Fresh Cilantro, or more to taste

1 teaspoon Kosher Salt

1/2 teaspoon Cracked Black Pepper

1/4 teaspoon Crushed Red Pepper Flakes

1/4 teaspoon Cayenne Pepper

1 1/2 pounds Fresh Uncooked Medium Shrimp, peeled and deveined

4 Pineapple Slices

Rice, cooked

Soaked Wooden or Metal Skewers

preparations:

In a food processor combine the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper. In a large bowl or plastic bag place the cleaned shrimp. Pour the marinade over the shrimp, and mix well to thoroughly coat. Marinate for 20 minutes.

Preheat an outdoor grill for medium-high heat.

Remove the shrimp from the marinade, and discard the excess. Thread about 6 shrimp per skewer, and grill on the preheated medium-high grill until the shrimp turn pink and opaque in the center, about 2-3 minutes per side.

 

Serve on top of grilled fresh pineapple and your favorite rice!

*Remember to soak your skewers in water for up to 60 minutes before grilling!

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