Yield: 6 servings
Ingredients
- 30 21/25 tiger prawn shrimp, cleaned, deveined in shell
- 1 Chipotle in Adobo sauce, chopped
- 3 cloves garlic, chopped
- 1 tablespoon sugar (15ml)
- Juice of two limes
- 1 cup pineapple juice (250ml)
- Salt to taste
Directions
- Place shrimp in large sealable plastic bag
- In a medium sized bowl, mix together the Chipotle, garlic, sugar and salt.
- Add lime juice and pineapple juice.
- Pour mixture over shrimp and seal baggie.
- Refrigerate for 30 minutes.
- Preheat the grill to 400°F/204°C or high heat
- Oil the grill. Remove the shrimp for from the marinade and place on a tray. Season the shrimp with salt and pepper. Place the shrimp on the grill and cook for 2 ½ minutes, flipping halfway through or until shrimp is pink.