Grilled Cilantro Shrimp with Chipotle Mayonnaise

Low in fat and absolutely delicious, these Grilled Cilantro Shrimp with Chipotle Mayonnaise are one of my favourite appetizers to make anytime of the year. I generally like to use jumbo or extra large tiger shrimp for this recipe, because in this case, size does matter — the bigger the shrimp, the more succulent the results. Peel, devein and butterfly the shrimp, but keeping the tails on is a matter of preference, then simply marinate in lime juice, olive oil, chopped scallions, cilantro, minced garlic and a dash of salt. Cover and chill for an hour or so, during which time the Chipotle Mayonnaise can be prepared. I always have a supply of canned chipotle peppers in adobo sauce on hand for this sauce as well as making my Slow Roasted Pulled Pork, but any flavoured mayonnaise would be just as tasty. Grilled on an outdoor BBQ over medium heat, the shrimp should be cooked until they're just opaque, then can be served immediately or prepared ahead of time and kept at room temperature until guests arrive. Serve with a heaping bowl of Chipotle Mayonnaise, uncork the wine and dive in.




Grilled Cilantro Shrimp with Chipotle Mayonnaise
Serves 4-6

Shrimp:
3 tbsp fresh lime juice
2 tbsp olive oil
1/4 cup fresh cilantro, chopped
3 scallions, chopped
2 garlic cloves, minced
1/2 tsp salt
24 jumbo tiger shrimp, shelled, deveined and butterflied, tails left on

Chipotle Mayonnaise:
1/2 cup mayonnaise
1 cup Greek yogurt
1/4 cup canned chipotles in adobo sauce
1 tbsp lime juice


For the Chipotle Mayonnaise, add all the ingredients in a food processor and blend until smooth. Cover and keep refrigerated until ready to use.

Combine the lime juice, oil, cilantro, scallions, garlic and a pinch of salt in a bowl. Add the shrimp and toss to coat. Cover the bowl with cling wrap or store in a resealable plastic bag, and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally.

Heat the BBQ or grill pan to medium-high. Remove the shrimp from the marinade and grill until just opaque, about 3 minutes per side. Serve either warm or at room temperature with some spicy chipotle mayonnaise on the side for dipping the shellfish.