PREP TIME: 20 minutes
MARINATING TIME: At least 1 hour
COOK TIME: 10 minutes
Smoky chipotle peppers create a delicious dip that’s even more flavorful after it sits in the fridge for a few hours or overnight. The chilies vary in heat and mellow as the dip sits, so taste before serving and adjust the amount of spice, if necessary. Canned chipotles are available in supermarkets or ethnic grocers; they come in adobo, a thick, piquant sauce made from ground chilies, vinegar, and herbs.
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh cilantro
3 scallions, chopped
2 garlic cloves, minced
Salt
24 medium shrimp, peeled and deveined
1½ cups nonfat or low-fat plain yogurt
1⁄3 cup reduced-fat sour cream
1–2 canned chipotle chilies in adobo
1 tablespoon fresh lime juice
Salt
For the shrimp: Combine lime juice, oil, cilantro, scallions, garlic, and a pinch of salt in a resealable plastic bag. Add shrimp and toss to coat. Marinate in the refrigerator at least 1 hour or up to 8 hours, turning occasionally.
For the chipotle dip: While shrimp are marinating, purée yogurt, sour cream, chilies, and lime juice in a food processor or blender; adjust heat by adding some of the adobo sauce from the can, if desired. Add salt to taste. Cover and refrigerate until ready to serve.
Heat a grill or grill pan to medium-high. Drain marinade from shrimp and discard. Working in batches, if necessary, grill shrimp until just opaque, about 3 minutes per side. Serve warm or at room temperature with dip.
Makes 8 (3-piece) servings and 2 cups dip
NUTRITION AT A GLANCE
Per serving (with 4 tablespoons dip): 90 calories, 5 g fat, 1.5 g saturated fat, 6 g protein, 6 g carbohydrate, 0 g fiber, 65 mg sodium
MAKE-AHEAD: Dip is even better when made 1 day in advance. Refrigerate in a covered container, then whisk and adjust flavors before serving, if necessary. Shrimp can be marinated up to 8 hours ahead and cooked just before guests arrive.