Sunshine Shrimp With Spicy Chipotle Cocktail Sauce

Recipe Ingredients

		Chipotle Cocktail Sauce
1		Chili sauce - (12 fl oz)
1 tablespoon	15ml	Very finely-minced canned chipotle
		Chiles in sauce
1 tablespoon	15ml	Freshly-squeezed lime juice
1 teaspoon	5ml	Finely-minced or grated lime zest
1 teaspoon	5ml	Finely-minced or grated orange zest
1 teaspoon	5ml	Worcestershire sauce
		Shrimp
1 1/2 lbs	681g / 24oz	Large in-shell shrimp
1 1/2 cups	355ml	Orange juice
1/2 teaspoon	2.5ml	Freshly-squeezed lime or lemon juice
3/4 teaspoon	3.8ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Cayenne pepper
3		Leaves 22k gold and/or fine silver - (optional)
		Lime wedges - for garnish

Recipe Instructions

To make the cocktail sauce, combine all the ingredients and mix well. Refrigerate until needed. The sauce can be prepared up to 5 days in advance. (Note: To store remaining chipotle chiles, puree in a blender and refrigerate or freeze; use in barbecue sauce or to make spicy ketchup.)

Peel and devein the shrimp, reserving the shells. Combine the orange juice, lime juice, zests, cumin, salt, cinnamon, cayenne and the shrimp shells in a medium saucepan. Bring the mixture to a rapid boil over high heat. Stir in the shrimp, cover tightly and cook for 1 minute. Remove the lid, stir well and immediately replace the cover. Cook 30 seconds longer.

Remove the pan from the heat, stir the shrimp again and let cool 30 minutes in the cooking liquid, uncovered; the shrimp should be just cooked through when cooled. Chill the shrimp in the liquid, covered. (The shrimp can be prepared 2 to 3 days in advance.)

Toss the shrimp in the liquid, then use a slotted spoon to scoop the shrimp onto a serving platter or over ice, discarding the remaining liquid and shells. Press small pieces of gold or silver onto the shrimp, if desired, and serve with the chilled chipotle cocktail sauce and lime wedges alongside.

Note: If you are multiplying the recipe for a large party, do not cook more than 5 pounds of shrimp in a batch. Cooking time may need to be adjusted for large batches.

This recipe yields 8 to 12 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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