Chipotle-Lime Glazed Shrimp

I recently added this recipe to my lighter recipes file (in my mind) and I knew it was only a matter of time before I tried it. With all the citrus at the farmers market, it was easy to get some limes and I had everything else on hand (the best kind of recipes are made with things I have on hand). Last night when I got home, I was absolutely starving and this came together in no time. I had it prepped, cooked, and photographed in a half hour. Of course it was a super quick photo "shoot" since I was so hungry. As usual, I upped the amount of spice and used two whole chipotles as well as 2 teaspoons of the adobo sauce. If you don't have as high tolerance for spice as I seem to have, feel free to reduce the amount. My shrimp were pretty wet so my sauce came out kind of thin. I ended up transferring the shrimp to my dish and then reducing the sauce a bit and then pouring it over the shrimp. This is really similar to a recipe I made pre-food blogging that I found on Kevin's site. It's perfect for when you want something really delicious and don't have a lot of time.

Chipotle-Lime Glazed Shrimp
(Adapted from Ezra Pound Cake)

2 teaspoons vegetable oil
1/2 pound large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Small pinch of sugar
2 chipotles in adobo, minced (feel free to reduce this amount if you want it way less spicy)
2 teaspoons adobo sauce
1 tablespoon lime juice
2 teaspoons brown sugar
1 tablespoon cilantro, chopped

To make the glaze: Stir together chipotle chile, adobo sauce, brown sugar, lime juice, and cilantro in small bowl.

Heat the oil in a large skillet over high heat until smoking, Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add the shrimp to the pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Add chipotle mixture, and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.