She’s A Foodie: Honey Chipotle Grilled Shrimp Skewers with Avocado-Greek Yogurt Sauce

Honey Chipotle Grilled Shrimp Skewers with Avocado-Greek Yogurt Sauce

Serves 4 as an Appetizer, 2 as a meal

Freeze any leftover chilis and adobo sauce you have – they are excellent mixed into meatballs, burgers, meatloaf, or even mixed with a bit of butter and melted over steak.

shrimp skewers

1 lb peeled and deveined shrimp

2 chipotles in adobo sauce, minced

2 generous spoonfuls of the adobo sauce

1 Tbsp olive oil

1 Tbsp honey

 

sauce

1 ripe avocado

1 cup 2% greek yogurt

1 clove of garlic, peeled

juice of 1 lime

salt to taste (about 1/2 – 1 tsp)

 

tools: wooden skewers; food processor (or blender); grill (or grill pan)

 

First, marinate the shrimp. Combine the minced chilis, the adobo sauce, olive oil, and honey in a large bowl, and whisk to combine. Add the peeled and deveined shrimp, and marinate in the refrigerator for 30 minutes, tossing occasionally.

 

While the shrimp marinates, make the dipping sauce. In the bowl of a food processor, combine the flesh of the avocado with the yogurt, the garlic, and the lime juice. Process until the sauce is very smooth and creamy, and there are no lumps remaining. Taste, and add salt to your liking (I used just over 1/2 tsp). Reserve the sauce in the fridge until ready to serve.

After the shrimp has marinated 30 minutes, thread the shrimp on the skewers, about 4 per skewer, making sure that the skewer pierces through the tail and head portions – this will help ensure that they do not swivel around when grilling. Heat your grill (or grill pan) to high heat, and grill the skewers, flipping halfway through cooking time, until the shrimp are slightly charred on the outside and are just barely opaque on the inside, about 2 minutes per side. Be careful not to overcook the shrimp, and remember they will continue to cook for a minute or so after you pull them off the grill.

Serve the skewers immediately with the cool dipping sauce on the side.

 

Credit: eatandrelish.com