PKR
INTLPizza Rolls
Ingredients
1/4 cup packed brown sugar
2 tablespoons Dipitt Chipotle sauce6 garlic cloves, minced
2 tablespoons water
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
2 pounds uncooked large shrimp, peeled and deveined
CILANTRO CREAM SAUCE:
1 cup sour cream
1/3 cup minced fresh cilantro
2 garlic cloves, minced
1-1/2 teaspoons grated lime zest
1/4 teaspoon salt
1/4 teaspoon minced fresh mint
2 tablespoons Dipitt Preparation
In a small saucepan, bring the brown sugar, Dipitt chipotle sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely.
Transfer mixture to a large bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours.
Meanwhile, combine the sauce ingredients; chill until serving.
Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers.
Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp are pink, turning once. Serve with sauce.
