- 12 Shrimp-peeled, de-veined, uncooked
- ¼ Cup Vegetable Oil
- 3 tsp. Chipotle Pepper Sauce
- 2 Tbsp. Honey
- 1 Tsp. Lime Zest
- 1 Cup Corn Kernels-frozen thawed, or canned drained
- ¼ Cup Red Bell Pepper-diced
- 2 Tbsp. Red Onion-diced
- 1 Tbsp. Cilantro-chopped
- 1 Tbsp. Lime Juice
- 24 Corn Tortilla Chips
- Salt and Black Pepper to Taste
Place the shrimp in a bowl and add the vegetable oil, chipotle pepper sauce, honey, and lime zest. Marinate up to one hour under refrigeration if desired.
To prepare the salsa, combine the corn kernels, bell pepper, red onion, cilantro and lime juice, seasoning to taste with salt and pepper. Reserve.
Heat grill on high heat, add shrimp. Cook for about 2 minutes on each side or until just cooked through. Let cool slightly and slice each shrimp in half lengthwise. Reserve.
Lay out the tortilla chips in a single layer on a serving platter. Top each with a small spoonful of the corn salsa. Finish each with a grilled shrimp half and garnish with a cilantro leaf and sour cream if desired. Makes 24 Hors d’ Oeuvres
