Grilled Shrimp With Kahlua-Chipotle Chile Glaze

Ingredients

• 12-15 wooden skewers
• 1/2 lb tomato, cut in 1/2 lengthwise
• 1 unpeeled  white onion, cut in 1/2 lengthwise (about 1 cup)
• 10 garlic cloves
• 7 ounces chipotle chiles in adobo
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1/2 cup Kahlua
• 4 tablespoons light brown sugar
• 3 tablespoons corn oil
• 1/2 cup lime juice
• salt, to taste
• 1 1/2 lbs deveined shrimp, with shells on, rinsed and drained
• 1/4 cup chopped cilantro
• lime wedge

Directions

1. 1

   Soak skewers in water for 30 minutes.

2. 2

   Preheat the oven on a high broil setting.

3. 3

   When hot, place tomatoes onions (cut side down) and garlic on an oiled cookie sheet.

4. 4

   Broil until charred, about 5-6 minutes for garlic and 10 minutes for onions and tomatoes.

5. 5

   Core tomatoes and cut into chunks.

6. 6

   Peel onions and garlic; coarsely chop all and add to blender with the next 5 (chipotles through brown sugar) ingredients.

7. 7

   Blend until smooth.

8. 8

   Pour corn oil into a 10" frying pan over medium-high heat; when hot, add tomato mixture and stir until it simmers.

9. 9

   Lower heat to medium and cook about 8 minutes.

10. 10

    Add lime juice and stir until the glaze is thick.

11. 11

    Add salt to taste.

12. 12

    Reserve 1/4 cup to 1/2 cup glaze.

13. 13

    Thread shrimp on skewers, then set on a barbecue grill over high heat.

14. 14

    Sear 1-2 minutes on each side, basting with glaze before you flip the shrimp.

15. 15

    Continue to flip and coat each side until shrimp is barely opaque, about 4-6 minutes.

16. 16

    Serve with reserved glaze, chopped cilantro and lime wedges.