Chile-Lime Shrimp with Creamy Chipotle Dip

Lime juice and peel add a tangy citrus flavor to a spicy marinade. Serve the cooked shrimp with a creamy dip for even more flavor! MORE + LESS -

24: uncooked extra-large (16 to 20 per pound) deveined peeled shrimp with tail shells left on (about 1 1/2 lb)

1: large chipotle chile in adobo sauce (from 7-oz can), finely chopped (1 tablespoon)

Hide Images

1

Reserve 1 lime for garnish. Grate 1 teaspoon peel from other lime. Cut lime in half; squeeze enough juice to measure 2 tablespoons. Set peel and juice aside.
2

Butterfly each shrimp by cutting along the outside curve through the fleshiest part for about 1 1/2 inches, cutting almost to the inside curve. The shrimp should spread open.
3

In 1-gallon resealable food-storage plastic bag, mix oil, garlic, pepper flakes, lime juice and grated lime peel. Shake lightly to mix. Add shrimp. Seal bag; rotate to coat all of shrimp. Refrigerate 30 to 60 minutes to marinate.
4

Meanwhile, in small bowl, mix mayonnaise, honey mustard, chipotle chile and adobo sauce. Cover; refrigerate until serving.
5

Heat oven to 400°F. Remove shrimp from marinade; place in 15x10x1-inch baking pan. Open each shrimp, arranging in pan so that cut portion is on pan with tail tucked in. Discard marinade.
6

Bake 5 to 7 minutes, rearranging shrimp halfway through bake time, until shrimp are pink. Place on serving platter; sprinkle with cilantro. Spoon dip into bowl. Cut reserved lime into wedges. Garnish dip with wedges. Serve shrimp with dip. Store any remaining shrimp and dip in refrigerator.

Don’t worry if the shrimp cool off on the buffet table. They are delicious hot or at room temperature. Store any leftovers in the refrigerator.
If you don’t want to butterfly the shrimp, you can just place them in the pan and bake, turning once, until pink.