Adobo is one of my favorite flavors, and it also happens to be a favorite of Uncle Mark and the Southern Branch of LGCM! Uncle Mark sent in this delicious Grilled Adobo Shrimp recipe that combines the spicy Adobo flavor with freshly grilled veggies and shrimp. Enjoy this recipe with a margarita or cold beer and pretend you’re relaxing on a Mexican beach, even if you’re stuck in the Wisconsin winter! Enjoy!
- 2 lb(s) Frozen Cooked Shrimp
- 1 can(s) Chipotle Peppers in Adobo Sauce (8 oz can)
- .5 cup(s) Chicken Broth
- Lime (juice from one lime)
- 3 clove(s) Garlic (chopped rough)
- 1 Yellow Neck Squash (cut into bite sized chunks)
- 1 Green Bell Pepper (cut into bite sized chunks)
- 1 pint(s) Cherry Tomatoes
- 2 Tbsp Olive Oil
- Wooden Skewers (soaked in water)
Add the chipotle peppers in adobo sauce, chicken broth, lime juice, and garlic to a blender and puree until smooth. Set aside 1/2 cup of sauce for use later.
Place the shrimp in a bowl and pour the sauce over them. Rub all surfaces of the shrimp with sauce and set aside. Shrimp will start to thaw while sitting, but that’s okay.
Place chopped veggies in a bowl and add olive oil. Toss to coat all veggies with oil and then season with salt and freshly ground black pepper.
Assemble shrimp skewers by alternating shrimp – squash – shrimp – pepper – shrimp – tomato – shrimp on each skewer. Season each skewer with salt and pepper.
Heat your grill to 350ºF and set up for indirect cooking (either only use one side of grill, or use an indirect setting). Place skewers on grill (indirectly, of course), and cook for approximately 3-5 minutes per side, flipping once, until shrimp is hot.
Once shrimp is hot, remove skewers from grill, and serve by pressing contents of a skewer onto a small mound of rice. Drizzle the meal with a small amount of the sauce you set aside after blending and enjoy!