|4 whole chipotle chilies - canned in adobo sauce|
|2 whole garlic cloves • chopped|
|1 tsp salt|
|1/4 cup vegetable oil|
|1/4 cup fresh lime juice|
|1 lb small shrimp, shelled, deveined • rinsed & drained|
Soak approximately 48 wooden skewers in water for 30 minutes.
In a blender puree the chilies with adobo sauce, add garlic, salt, oil, lime juice and transfer to a bowl.
Add shrimp and toss to coat. Place into refrigerator to marinate for one hour.
Skewer shrimp onto skewers removing excess marinade. Grill the shrimp on a rack turning once for 2-3 minutes. Serve shrimp with lime wedges.