Viva VIVITÉ®

Recipes for Healthy Skin

Sweet-and-Hot Shrimp Skewers with Chipotle Sauce and Creamy Lemon Dip
Note: When using wooden skewers, soak the skewers in water for at least 30 minutes before using to prevent burning.
Serves 4

Ingredients:
2 tablespoons olive oil, divided
1/2 cup tomato sauce
3 tablespoons pure cane sugar
1 tablespoon minced chipotle chilies in adobo sauce, plus 1 teaspoon sauce from the can or jar
1 tablespoon fresh lemon juice
Salt and ground black pepper
1 1/2 pounds raw jumbo shrimp, peeled and deveined
1 large red bell pepper, seeded and cut into 2-inch pieces
16 whole button mushrooms
4-6 thick scallions, cut into 2-inch pieces

Creamy Lemon Dip

1/2 cup light or fat-free sour cream
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1 teaspoon finely grated lemon zest

Preparation:
Brush a stove-top grill pan or griddle with 1 tablespoon of the olive oil and preheat to medium-high. In a medium bowl, whisk together tomato sauce, sugar, chipotle chilies with the sauce, lemon juice, remaining olive oil and 1/4 teaspoon each salt and black pepper. Add shrimp and toss to coat. Skewer alternating pieces of shrimp, red pepper, whole mushrooms and scallions onto metal or wooden skewers. Place skewers on hot pan and cook 5 minutes, until shrimp are opaque and cooked through, turning frequently, and basting with any remaining marinade. Meanwhile, to make the dip, in a small bowl, whisk together sour cream, lemon juice, dill and lemon zest. Mix until blended. Season to taste with salt and pepper.
Serve shrimp skewers with dip on the side.