1 can (7 oz.) chipotle peppers in adobo sauce
1/4 canola oil
1/4 cup fresh lime juice
3 cloves garlic
1/2 teaspoon salt
1 large handful cilantro
2 lb. shrimp peeled and deveined
Blend peppers, oil, lime juice, garlic, and salt in a blender until smooth. Add cilantro and blend until combined. Pour marinade into a resealable plastic bag. Marinate shrimps overnight. Put shrimps in skewers and grill. Enjoy them with a cup of your favorite beans.
Makes 4 to 6 servings.
1 pound boneless beef top sirloin steak, cut 1 inch thick
1 summer squash, cut into 1-inch pieces (or 12 baby pattypan)
1 medium rred or green bell pepper, cut into 1-1/2- inch pieces
1/2 cup kikkoman teriyaki Marinade & Sauce
1/3 cup orange marmalade
1 to 2 teaspoons kikkoman Siracha Hot Chili Sauce
1 large clove garlic, minced
- Cut beef steak into 1-1/4-inch pieces. Combine marinade ingredients in a small bowl, stirring well. Reserve 2 tablespoons of marinade. Place half of remaining marinade and beef in food-safe plastic bag; turn to coat. Place remaining marinade, squash, and bell pepper in another food-safe plastic bag. Close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally.
- Remove beef and vegetables from marinade; discard marinade. Alternately thread beef and vegetables evenly onto 15-inc metal skewers.
- Grill 8 to 10 minutes covered on medium, ash covered coals or pre-heated gas grill for medium rare (145ºF) to medium (160ºF) doneness. Turn occasionally and brush kabobs generously with reserved 2 tablespoons marinade.