Sweet and Smoky Glazed Shrimp
Serves 8 to 10. Recipe is by Teresa B. Day. You can find Delightful Palate dressings at Main Street Market, Red Stick Spice Company and elsewhere; or you can substitute your favorite sweet-based dressing or barbeque sauce. The vinegar in any of these options helps meld the sweet and smoky flavors and diffuse the heat of the chipotle.
3 to 4 pounds large Gulf shrimp
1/2 stick butter
1 canned chipotle pepper, diced
1 teaspoon adobo (from the chipotle)
1 tablespoon sweet smoked paprika
1 teaspoon black pepper
1 teaspoon sea salt
1/2 cup Delightful Palate’s Wild Mayhaw Berry Vinaigrette
2 tablespoons honey
Preheat your oven to 375 F. Peel the shrimp, remove or leave the tails as desired, pat dry. Melt the butter in a small sauce pan. Whisk in the chipotle, adobo, seasonings, vinaigrette and honey until fully incorporated. Arrange the shrimp in one layer on a rimmed baking pan. Pour the glaze over the shrimp and turn to coat. Bake shrimp for 10 minutes or until plump. Serve over cream risotto, rice or pasta.