1. Soak skewers in water for 30 minutes. 2. Preheat the oven on a high broil setting. 3. When hot, place tomatoes onions (cut side down) and garlic on an oiled cookie sheet. 4. Broil until charred, about 5-6 minutes for garlic and 10 minutes for onions and tomatoes. 5. Core tomatoes and cut into chunks. 6. Peel onions and garlic; coarsely chop all and add to blender with the next 5 (chipotles through brown sugar) ingredients. 7. Blend until smooth. 8. Pour corn oil into a 10" frying pan over medium-high heat; when hot, add tomato mixture and stir until it simmers. 9. Lower heat to medium and cook about 8 minutes. 10. Add lime juice and stir until the glaze is thick. 11. Add salt to taste. 12. Reserve 1/4 cup to 1/2 cup glaze. 13. Thread shrimp on skewers, then set on a barbecue grill over high heat. 14. Sear 1-2 minutes on each side, basting with glaze before you flip the shrimp. 15. Continue to flip and coat each side until shrimp is barely opaque, about 4-6 minutes. 16. Serve with reserved glaze, chopped cilantro and lime wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
