Sweet and Spicy Chipotle Shrimp
Assemble Ingredients:
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1-1.5 pounds of large shrimp peeled (leave on tail only) and deveined
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1 cup of pineapple chunks
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Two red bell pepper cut into about 2-inch square pieces
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1 large sweet onion cut into 2 inch long pieces
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1 cup uncooked jasmine rice
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1 tablespoon butter
plus Marinade
Ingredients for marinade
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4 tablespoons grape jelly
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4 tablespoons avocado oil
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1- 2 teaspoons chipotle powder depending upon heat preference (mild to medium)
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1 clove finely chopped garlic
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Pinch of salt
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2 teaspoons apple cider vinegar
​Cooking Instructions:
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Combine glaze ingredients into mixing bowl then pour into a food processor or blender and mix on high for about 30-60 seconds until pureed well.
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Pour glaze mixture and thawed tail on shrimp into plastic Ziplock bag and place in the refrigerator for 1 hour. (Best to buy fresh shrimp the day of cooking)
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Into roughly equal-sized pieces, chop pineapple, onion and bell peppers and assemble on separate skewers while shrimp is marinating. Before cooking, drizzle 1-2 tablespoons of avocado oil on top of vegetables and pineapples and set aside.
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After marinating, assemble shrimp skewers.
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Preheat grill for about 10-15 minutes on medium heat to reach a temperature of 350-450 F.
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Prepare 1 cup of jasmine rice with 2 cups of water on the stovetop and cook according to package directions. Take off heat when done, and mix in 1 tablespoon of butter. Leave in the pot with the top on or in a rice cooker to keep warm until ready to eat.
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Grill vegetables and pineapples first. They should take about 4-5 minutes on each side before done. Cook in a grill basket or over direct flame. May consider using a grill mat to keep from charring vegetables excessively.
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Grill shrimp last over direct heat for approximately 2-2 1/2 minutes per side, turning shrimp halfway to ¾ way through total cooking time. Look for shrimp to turn pink on the outside and pearly and opaque on the inside. Do not overcook shrimp.
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After grilling, slide the vegetables and pineapple off the skewers and mix with the hot rice in a serving bowl.
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Serve 1.5 cups of the rice mixture on a plate with approximately 6 shrimp (or 1 skewer) on top of the bed of rice.
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Garnish with cilantro and a squeeze of lime.
Cooked shrimp also tastes great as tacos inside corn tortillas or on a bed of greens to reduce carbohydrate count.
