Happy Cinco de Mayo!

This recipe was que delicioso!

It was relatively easy to prepare, I used the broiler rather than the grill, because I felt they might dry up on the grill. The key is, as usual, the marinade. Leaving the shrimp to bathe in the mixture for at least 4-6 hours is the difference maker.

Most grocers offer canned chipotle peppers, if you can’t find them, try a Latin market. To maximize the taste, there is no substitute for them.

Oh, and enjoy!

Ingredients:

• 2 tablespoons olive oil
• 1 cup onion – finely chopped
• 4 cloves garlic – chopped
• 2 teaspoons cumin
• 1 teaspoon oregano
• salt and pepper to taste
• 2 chipotle chiles in adobo sauce
• 1/4 cup red wine vinegar
• 1 cup water
• 1 1/2 pounds shrimp – medium to large, peeled and deveined
• 1 tablespoon brown sugar
• 1/4 cup orange juice
• 2 tablespoons adobo sauce from the canned chiles
• 6 tortillas – floured, tomato flavored, spinach flavored, wheat or flavor of choice
• 2 cups mozzarella cheese – shredded or your favorite cheese
• 2 tomatoes – diced, for toppings if desired
• 3 cups lettuce – chopped, for toppings if desired
• 1/2 red onion – chopped, for toppings if desired
• 1 red pepper – thinly sliced, for toppings if desired
• 1 cup sour cream

Preparation:

• Heat oil in a skillet over medium heat.
• Add onions and sauté until golden brown, 10-15 minutes.
• Add the garlic, cumin, oregano, salt, pepper and sauté one more minute.
• Remove from heat and pour into a food processor.
• Add in the chipotle chiles, vinegar and water and pureé.
• Pour 1/2 of the pureé in a non-corrosive bowl and allow to cool slightly.
• Add the uncooked shrimp and allow it to marinate in the refrigerator for 1-2 hours.
• For the glaze, pour the other half of the pureé into a saucepan.
• Add the brown sugar, orange juice and adobo sauce.
• Bring this to a boil over medium high heat.
• Reduce the heat and simmer until slightly thickened, 10-15 minutes.
• Remove from the heat and set aside.
• Preheat a broiler or grill.
• Remove the shrimp from the marinade and thread them onto skewers or lay them in a single layer on a baking sheet.
• Brush with thickened glaze and place on the grill or under the broiler.
• Cook until the shrimp turn pink, 2-3 minutes, while frequently brushing with glaze.
• Remove from heat.
• Mix the sour cream with the rest of the glaze and use as a condiment for the fajitas.
• Warm the tortillas in the microwave for 20 seconds.
• Top them with cheese, shrimp and desired condiments.
• Serve warm.

 Source: RecipeTips