Chef Joe Cipro's Recipe Of The Week: Pair it with a greens salad

Ancho & Chipotle-Rubbed Shrimp




Ingredients (Serves 4)

12 jumbo shrimp (peeled & deveined)

1 large carrot (peeled & julienned)

3 radishes (julienned)

1 Tbsp chopped cilantro

2 limes

3 dried ancho chiles

3 dried chipotle peppers

1 Tbsp soy sauce

1 Tbsp tomato paste

2 cloves of garlic

1/4 c olive oil

1 tsp Worcestershire sauce

2 heads Bibb lettuce (washed and chopped)

1 tsp sherry vinegar

Directions

Remove seeds from dried peppers and soak them in boiling water for 15 minutes.

Blend the peppers with a quarter-cup of water, garlic, soy sauce, tomato paste, juice of one lime, Worcestershire sauce, and half the olive oil. Coat shrimp in marinade for 45 minutes.

Sear in a hot pan for two minutes on each side. Mix juice from the other lime, sherry vinegar, and the rest of the olive oil. Toss it together with the lettuce, carrot, cilantro, and radish. Top with the warm shrimp. Salt and pepper to taste, and enjoy.