GRILLED CHIPOTLE SHRIMP

Juice of 1 large lime

2  Chipotle peppers chopped 

1   Tablespoon sweet/hot chili sauce  OR  1 Tbsp. catsup and 1 Tbsp. orange marmalade

1/2  tsp or more Cajun seasoning

3  Tbsp. chopped FRESH cilantro

2 cloves garlic smashed

1/3 cup olive oil

3/4 lb.  shrimp peeled and deveined

Place all ingredients into a blender and blend thoroughly for about 15 seconds.

Pour over shrimp in a bowl and marinate in the refrigerator for about 3 hours.

Place on a very hot grill pan or on the bbq grill.  Grill for 2 minutes, turn then grill another 2 minutes.  

If using a grill pan stovetop, pour 4 Tbsp. water into the pan.  Swirl to loosen brown bits and pour over the shrimp.   Sprinkle additional cilantro over all if desired.

Note:  This marinade is perfect with chicken,  and pork.  It is especially good as a marinade for pork tenderloin.  Brush the tenderloin once or twice while roasting.

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FIERY FRIES  Serves 2

1 Lg russet potato  peeled and cut into "steak fries" rounds or thin shoestrings

1 Tbsp. vegetable oil

1 -2 Tbsp. Tabasco, Franks Hot Sauce, Cholula,  or your favorite hot sauce

1 tsp.  Cajun spice

salt and pepper

Preheat oven or toaster oven to 400 degrees.

Line a baking sheet with parchment paper or non stick foil.

In a small bowl,  combine potato slices and all other ingredients except Cajun spice. With your hands, mix the ingredients making sure all of the potato slices are coated with mixture.  

Spread slices on the baking sheet separating them so they don't overlap.  Sprinkle with the Cajun spice and  bake for 20 minutes, then turn the slices over and bake another 15 minutes or til slices are golden brown and tender.

Sprinkle more hot sauce over the potatoes before serving.