One word: H-O-T-T HOT! This partly may have been due to me adding a little extra adobe chiles, thinking I'd spice it up a bit more. Big mistake! These suckers were almost too hot to eat. We had a gallon of milk out and kept pouring glass after glass just to finish. BUT don't let this scare you - really. It really is a delicious recipe, we just made it too hot. I'd say to try it with just 1/2 a chipotle chile to start with - then add more if you need. You can always add, but never take away after all. Modified from Cooking Light. Serves 4.
Update from leftover night - not nearly as hot. Still spicy, but it had definitely calmed down a lot.
- 1 1/2 pounds peeled and deveined large shrimp
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cooking spray
- 1/3 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons light-mayonnaise
- 1 tablespoon chopped chipotle chile, canned in adobo sauce (careful!)
- 2 teaspoons fresh lime juice
- 1/2 teaspoon ground cumin
- 8 Boston lettuce leaves
- Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done (less for smaller shrimp).
- Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
- Place shrimp in a medium bowl; stir in celery, onion, cilantro, mayo, chipotle chile, lime juice and cumin. and next 6 ingredients.
- Arrange 2 lettuce leaves on each of 4 plates; top each serving with a portion of the shrimp mixture.