Recipe - Grilled Shrimp With Ancho Pasilla Sauce

16 Bamboo skewers
2 pound Large shrimp; about 48
One half cup Ancho pasilla sauce; recipe
follows

Accompaniments: Warm tortillas Ancho pasilla sauce Chopped avocado Chopped
white onion

Soak skewers in water at least 30 minutes and up to several hours.

Shell and devein shrimp. Holding 2 skewers parallel and slightly apart,
thread 6 shrimp onto them. Thread remaining shrimp onto pairs of skewers in
same manner. Brush both sides of shrimp with ancho pasilla sauce and
discard any remaining sauce. Marinate shrimp, covered and chilled, at least
30 minutes and up to six hours.

Preheat broiler. Broil shrimp on a rack of a broiler pan under a preheated
broiler about 3 inches from heat 3 to 4 minutes on each side.
Alternatively, shrimp may be grilled on a well oiled rack set 5 to 6 inches
over glowing coals 2 minutes on each side, or until just cooked through.
Remove shrimp from skewers and serve with accompaniments.

Yield: Enough filling for 16 to 24 tacos

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9034

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998