Fire Engine Shrimp With a Cilantro Yogurt Dipping Sauce

Ingredients

• 2 lbs shrimp, uncooked and cleaned (U12 or U-15)
• 8-10 wooden skewers, small size soaked in water
• 1 tablespoon ground cumin, toast your own whole seeds and grind
• 1 tablespoon honey
• 1 cup olive oil
• 2 cups fresh orange juice
• 1 teaspoon cayenne powder
• 1 tablespoon adobo sauce, from a can of chipotle peppers in adobo sauce
• 1 teaspoon dried ancho chile powder
• 1/2 teaspoon salt

Yogurt Sauce

• 1 cup Greek yogurt, drained and plain
• 2 garlic cloves, minced
• 2 tablespoons cilantro, fresh and finely chopped
• 1 tablespoon lime juice, freshly squeezed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. 1

   Mix together the bottom 8 ingredients in the Shrimp & Marinade Section. Reserve 1/4 cup of the marinade and place the remaining amount in a shallow bowl or a resealable plastic bag. Add the shrimp and marinate in the refrigerator for 30 minutes -- no more than 60 minutes.

2. 2

   In the meantime, mix together the sauce ingredients and sit aside.

3. 3

   Remove the shrimp and place 3 on each skewer. Grill to over medium high coals until finished -- do not over cook. Brush the remaining marinade on shrimp while cooking.

4. 4

   Serve the shrimp with the yogurt sauce.

5. 5

   This makes a great appetizer for parties. You can make a meal out of it by serving on a rice and bean dish -- I prefer one with rice, black beans and pineapples or another tropical fruit.