Camaron Enchipolados
INGREDIENTS
- 1/2 head garlic (about 6 garlic cloves), peeled
- 1 small (7.5 ounce) can chipotles en adobo
- 2 tablespoons honey
- 2 tablespoons vegetable or olive oil
- 1 to 1 3/4 pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if you wish
- About 1/4 cup (loosely packed) roughly chopped cilantro, for garnish
INSTRUCTIONS
Place the garlic in a small microwave-safe bowl, cover with water and microwave at 100% for 1 minute. Drain and scoop into a blender jar. Add the whole can of chipotle, honey, 1/3 cup water, 1 teaspoon salt and blend to a smooth puree.
In a wok or large (14-inch) skillet, heat the oil over medium-high and sear the shrimp for about 3 minutes. Remove from heat. Pour about 1/3 the chipotle sauce over the shrimp, toss to coat and season with salt.
Scoop into a large bowl and garnish with the cilantro.
