Ingredients
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3/4 lb shrimp, 12/15 count shrimp, tails on
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1 -2 tablespoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon lemon pepper or 1 teaspoon dried lemon peel
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1/2 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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3 tablespoons olive oil
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1 whole chipotle chile in adobo, chopped finely
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2 teaspoons adobo sauce
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1 cup lightly packed cilantro, leaves only, stems discarded before measuring
Instructions
- Chipotle Dry rub:
- Shell, clean, and devein shrimp. Leave the tails on.
- Pat dry with a paper towel.
- In a medium-size bowl, mix oregano, thyme, lemon pepper, salt, and black pepper.
- Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking.
- Heat oil and chipotle pepper and sauce in a well-seasoned iron skillet or non-stick pan over high heat.
- Place about ten shrimp in pan so that each one has enough room to lie on its side.
- Cook for approximately 1-1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook.
- Serve hot, or at room temperature, with cilantro dipping sauce.
- To prepare Cilantro Dipping Sauce:
- Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce.
- Refrigerate until ready for use.