May 2006: Chipotle Glazed Shrimp

2 tablespoons olive oil

1 cup finely chopped white onion

4 cloves garlic, finely choped

2 teaspoons ground cumin

1 teaspoon Mexican oregano

Salt & freshly ground pepper

2 chipotle chile peppers in adobo sauce

1/4 cup cider vinegar

1 cup water

1 1/2 pounds large shrimp, peeled and deveined

1 tablespoon brown sugar

1/4 cup freshly squeezed orange juice

2 tablespoons adobo sauce (reserved from canned chiles)

Heat the oil in a medium skillet over medium high heat; add the onions and saute until golden brown, about 10 minutes. Add the garlic, cumin, oregano, salt and pepper and cook another minute. Put into a blender; add chipotle chiles, vinegar, and water; puree. Pour half of the puree into a non-corrosive bowl and marinate 1 to 2 hours in the refrigerator.

To prepare the glaze: Pour the remaining puree into a medium saucepan; add brown sugar, orange juice, and adobo sauce. Over medium-high heat, bring to boil; reduce heat and simmer until slightly thickened, about 10 minutes. Remove from heat and set aside.

Remove shrimp from marinade and pat dry. Thread shrimp on skewers. Brush with glaze and grill over medium-high heat until shrimp turn pink, about 2 minutes per side, frequently brushing with additional glaze. Remove from heat. Squeeze a bit of lime juice over the top of shrimp and serve.

6-8 servings