66 Shrimp on the Barbie From:   Jcolegrove@aol.com Subject: Shrimp on the Barbie Date: March 19, 2004 6:15:36 PM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info I know all you Yankees are still dealing with winter weather, but down here on the OBX of NC we’re starting to enjoy the Spring.    This past weekend we had some friends down from NoVa and prepared some CItrus-Chioptle Shrimp (recipe from W Post a few weeks ago).  We coudn’t resist fixing Mojitos on the side.  Are we pushing the season or what????  The shrimp were mighty fine.   Also, the rockfish are running down here like crazy.  Yummy!!!   If anyone needs a weekend get-away, you’re more than welcome!   John and Janet C. (sis of Wo) From:   kent@kentcooks.com Subject: Re: Shrimp on the Barbie Date: March 20, 2004 3:55:24 PM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info you did the citrus-chioptle shrimp huh? just how many carrots were needed for that recipe anyway? Kent McDonald From:   Jcolegrove@aol.com Subject: Re: Shrimp on the Barbie Date: March 20, 2004 4:37:00 PM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info Um....no carrots.  To tell you the truth,  I don’t think I understand the question....    The recipe just required shrimp, garlic, fresh orange and lime juice, s and p, and chipotle en adobo.   I did use chipotle en adobo from a can (the only kind I know) which had no carrots, but did have sugar and other stufff like vinegar and paprika.  Do you pros actually make that stuff from scratch???  ....using carrots????     WOW!!!! That’s cool!!!    jc   From:   Jcolegrove@aol.com Subject: Re: Shrimp on the Barbie Date: March 22, 2004 8:26:09 AM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info Citrus-Chipotle Shrimp   about 36 large shrimp (peeled and deveined;  w/ or w/o tail left on) 1 to 2 T veg oil S & P 2 teasp pureed chipotle en adobo sauce 2 garlic cloves, finely chopped about 2 Cups fresh OJ about 2/3 C fresh lime juice   Toss shrimp with oil to coat, and season with S and P.  Then toss with chipotle puree and garlic.  Pour the juices over and set aside 30 min at room temp or covered in fridge for up to 60 minutes.  (Do not marinate for more than 60 min....the citrus will begin to cook the shrimp.)   Prepare grill.  Drain shrimp, reserving the marinade in a small pot.  Bring the marinade to boil and cook for 5 minutes.  Remove from heat.   Oil and heat the grill or a grill pan.  Arrange shrimp in single layer and cook til pink blush (1 to 2 min).  Turn and brush tops with boiled marinade and cook til done (1 to 2 more minutes).  Serve immediately.