1 pound (about 32) uncooked medium
6 T. butter
2 heaping T. chopped canned chipotle peppers in adobo sauce
Peel and devein the shrimp, leaving the tails intact; set aside. In a large
nonstick skillet, melt the butter over medium heat; do not let brown. Add the
chipotle peppers and shrimp. Increase the heat to high.
Stirring constantly, cook the shrimp until just firm, about 5 minutes. Do not
overcook. Sprinkle with salt and toss.
Put the shrimp and sauce on 8 small plates or one large platter and serve with wooden picks.
Marinated Lemon Shrimp
2 lbs. shrimp unpeeled
3 C. beer
1 C. water
1 t. salt
1/2 C. white tarragon vinegar
2/3 C. oil
1/4 C. parsley fresh chopped
1 1/2 t. salt
tabasco to taste
pepper to taste
2 lemons sliced very thin
2 onions sliced very thin
2 T. capers with liquid optional
Add water, beer and shrimp to a large pot. Bring to a boil. Add the shrimp and
bring back to the boil. Cook shrimp just until they are pink. Do not overcook.
Add the oil, vinegar, parsley, salt and tabasco to a bowl or shaker. Stir or
shake to blend well.
Peel shrimp. Alternate layers of shrimp, lemon and onion. Sprinkle with the
capers, if using. Pour the oil and vinegar over the shrimp.
Refrigerate for at least 8 hours.