I adapted this recipe from the August 2012 Southern Living. I halved it and used fresh shrimp instead of precooked. I also used a little less chipotle in adobo because I didn't want the spice to be overwhelming.
This recipe is can be served alone as a shrimp cocktail, over greens as a salad, or it will work over rice or pasta! It is so refreshing and perfect for summertime!
You can check out the picture on my instagram: FLG07
Chipotle Shrimp
2 tbsp extra virgin olive oil
1/2 large red onion, thinly sliced
1/2 red bell pepper, sliced into strips
1/2 yellow bell pepper, sliced into strips
1 lb peeled and deveined shrimp, leave the tails on if serving as a cocktail
1/2 cup ketchup
1/4 cup fresh cilantro, chopped
1/4 cup fresh lime juice
2 tbsp orange zest
1/4 fresh orange juice
1-2 chipotle peppers in adobe sauce, chopped
Sautee shrimp in olive oil until cooked through. Let cool.
Cut onion and bell pepper into thin strips. Place in large bowl with shrimp. Whisk together ketchup and next 5 ingredients. Toss all the ingredients in the bowl, cover with plastic wrap, and chill. You can eat them right away but they are so much better after being marinated!
Enjoy!
