Michael Lee West of Rattlebridge Farm and host of Foodie Friday is having her Mystery Ingredient Club again. Can you guess what the secret ingredient is??? You'll have to stop by and check out the recipes!
This recipe is courtesy of Dash, a supplement to the newspaper and dashrecipes.com
The skewers are quick, and pack some heat and smoke from the chipolte, and sweetness from the caramelized pineapple. I hope you give it a try this grilling season.
2 chipotle chiles (from 1 can chipotles in adobo sauce), plus 2 T. adobo sauce (I freeze the remainder chipotles on waxed paper and then stick in a freezer proof bag)
1/4 c. packed brown sugar
2 T. vegetable oil
1 lemon
1 pineapple, peeled, cored and cubed
1 1/4 lb. extra-large shrimp, peeled and deveined
3 scallions, finely chopped
Preheat grill to high.
Put chipotles, adobo sauce, brown sugar and oil in a blender. Grate in zest from lemon; purée. ( I prepared this ahead of time and refrigerated it).
Halve lemon lengthwise and slice 1/4" thick. Thread shrimp and pineapple on skewers, finishing each skewer with 1 lemon slice.
Mix chipotle purée and scallions in a large shallow dish. Add skewers and rub with chipotle marinade.
Grill skewers on oiled grates until shrimp are opaque, flipping once, about 5 minutes total.
Thank you Michael Lee for hosting this fun event!
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