Spanish Grilled Shrimp

• 1 clove garlic, minced
• 1 small shallot, diced
• 1/4 cup chopped green pepper
• 2 tablespoons olive oil
• 1 teaspoon adobo sauce
• 1 teaspoon tomato paste
• 1/2 cup long-grain rice
• 1/4 cup white wine
• 3/4 cup chicken broth
• Pinch saffron
• 1/4 cup defrosted peas, cooked
• 2 cloves garlic, smashed
• 3 chipotle peppers
• 1 lime, juiced
• 1 cup olive oil
• Cilantro leaves, to taste
• 1 pound shrimp, peeled and deveined
• 30 premade phyllo shells
• Chives, sliced for garnish
• 1 cup mayonnaise
• 3 tablespoons honey
• 1/2 lemon, juiced
• 1 tablespoon Adobo sauce

1. In a large saucepan, sweat garlic, shallot and pepper in oil until softened.
2. Add adobo sauce, tomato paste, rice, wine and broth, give a quick stir.
3. Add saffron.
4. Bring to a boil, cover and reduce heat to low.
5. Cook 15 to 20 minutes, until rice is cooked.
6. Fold in peas.
7. For the Shrimp Marinade:
8. Blend in garlic, chipotle peppers, the lime juice, olive oil and cilantro in a food processor or blender.
9. Pour over shrimp.
10. Cover bowl with plastic wrap and marinate for 20 minutes.
11. Preheat grill over a medium-high.
12. Take shrimp out of marinade and cook on grill for about 1 to 1 1/2 minutes or until done.
13. Fill phyllo shells with rice mixture, top with grilled shrimp.
14. Garnish with chives.
15. For the Dipping Sauce:
16. Combine all ingredients in a large bowl.
17. Mix thoroughly and enjoy

clove garlic, shallot, green pepper, olive oil, adobo sauce, tomato paste, longgrain rice, white wine, chicken broth, saffron, peas, garlic, peppers, lime, olive oil, cilantro, shrimp, premade phyllo shells, chives, mayonnaise, honey, lemon, adobo sauce

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/spanish-grilled-shrimp-recipe.html (may not work)