Alabama Wild Shrimp with Chipotle Sauce
2 pounds extra large shrimp, peeled & deveined with tails intact
4 garlic pods, peeled
2 jalapeños, seeded & chopped
1/2 bunch cilantro, or parsley
1/3 cup fresh lime juice, about 4 limes
1/2 cup white wine vinegar
1 cup olive oil
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon black pepper
Place ingredients except shrimp in a blender and puree until smooth. Put shrimp In a glass dish and pour marinade mixture over tossing to coat. Chill for 1 hour and not more than 3 hours.
Make the dipping sauce by combining:
1 cup mayonnaise
1/4 cup finely chopped green onions
1 tablespoon pureed chipotle sauce
1/4 cup chopped cilantro, or parsley
1 tablespoon fresh lime juice
2 tablespoons honey
Refrigerate sauce until ready to serve.
When ready to grill, remove shrimp from marinade and skewer the shrimp on wooden bamboo that has been soaked in water. Grill each side for 2 to 3 minutes. Serve with the Chipotle sauce.