Pizza Rolls



  • 1/4 cup packed brown sugar

  • 2 tablespoons Dipitt Chipotle sauce

  • 6 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


  • 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


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.

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