30 minutes (Marinating Time: 30 minutes to 2 hours)
1 1/2 lbs. large shrimp, in shell
8-12 bamboo skewers
* Ancho Pasilla Sauce:
3 dried ancho chilies (about 2 oz.)
4 dried pasilla chilies (about 1 1/2 oz.)
3 cloves garlic, peeled
1 1/2 cups fresh orange juice
3 tablespoons San Marc Olive Oil
1/2 tsp. McCormick Salt
1/2 cup water
Heat a heavy skillet over Medium-High heat. Add chilies, 2 at a time; press down onto hot surface of skillet 30 to 60 seconds per side until pliable and toasted. Repeat process for remaining chilies. Seed chilies and remove stems.
Purée chilies and garlic in a blender. Add remaining sauce ingredients and blend until smooth. Sauce can be used immediately or refrigerated up to 2 days.
Peel and devein shrimp. Place shrimp on skewer in a "horse shoe" fashion. Lay in a glass baking dish; pour 1 cup ancho pasilla sauce over shrimp. Turn to coat; cover shrimp andmarinate in refrigerator at least 30 minutes but not longer than 2 hours Refrigerate remaining sauce to serve with shrimp.
Clean and oil grill grate well. Heat charcoal 25 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed. Grill shrimp 4-inches above Medium-High heat (425 degree grill surface temperature) 2 1/2 to 3 minutes per side or until shrimp are firm and opaque (white) in center. Do not over cook. Serve immediately with reserved sauce.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!