Contributed by Heather McDaniel
2 Tablespoons olive oil
1 cup onion, chopped
4 cloves garlic, chopped
2 teaspoons ground cumin (or whole)
1 teaspoon dried oregano
1 cup water
1/4 cup apple cider vinegar
2 Tablespoons canned chipotles in adobo sauce
1-1/2 lbs uncooked shrimp, divined & peeled leaving tails on
1/2 cup orange juice
2 generous tablespoons brown sugar
1/2 pound Prosciutto, cut paper thin
Heat oil in skillet; add onion and sauté over medium heat until golden brown, about 10 minutes. Add garlic, cumin oregano; stir 1 minute. While sautéing, add water, vinegar, and chipotles to a blender, and blend. Add onion mixture to blender, don't wash skillet. Puree mixture until smooth.
Pour half the pureed mixture in a large zip-lock bag a put in the freezer for a couple minutes, when cooled add shrimp and marinade overnight.
Add the other half of the pureed mixture back into the skillet and add orange juice and brown sugar. Cook over low heat until thick and reduced by half. Chill the glaze.
Just before grilling remove shrimp from marinade and wrap 1/2 slice of Prosciutto around each shrimp, skewer. If using wooden skewers, remember to soak in water 1/2 before using, this will prevent them from burning. Put shrimp on pre-heated grill and brush with the glaze.
I've made these many, many times and have heard nothing but rave reviews!