chile grilled shrimp with avocado salsa and chipotle lime mayonnaise

Grilled Chile-rubbed Shrimp with Avocado Salsa and Chipotle Lime Mayonnaise
(as made by Karen)

I made it for 12. . . obviously could be made for fewer. This is a mix of recipes from The El Paso Chile Company's Texas Border Cookbook and Raichlen's Inddor Grilling. SO SO SO good.

2 pounds shrimp, peeled and deveined
2 Tbs ancho chile powder
3 tsp garlic salt
2 tsp ground coriander
2 tsp dried oregano
1 tsp ground cumin
1 tsp ground black pepper
4 Tbs extra virgin olive oil

--Rinse shrimp under cold water and blot dry with paper towels.
--Whisk all the other ingredients together. Add shrimp and mix it all together. Let shrimp marinate in the refrigerator, covered, for 30 min to an hour.
--Grill until pink, a minute or two on each side.
--Serve a la shrimp cocktail, over Avocado salsa and with the jalapeno-lime mayonnaise.

Avocado and Corn Salsa

2 ripe avocados, chopped into 1/4 in pieces
4 Tbs fresh lime juice
2 red tomatos seeded and cut into 1/4 in piece
2 ears sweet corn
4 Tbs chopped red onions
2 jalapeno peppers minced
1/2 c chopped fresh cilantro
salt and pepper

Mix all together and stir gently to combine. Should taste very well-seasoned. Don't make too far in advance, but can be kept in fridge for awhile.

Smoked Jalapeno-Lime Mayonnaise

4 chipotles in adobo sauce
1 large egg
1 large egg yolk
2 Tbs fresh lime juice
1 Tbs minced lime zest
1 Tbs prepared mustard
1/2 tsp salt
1 c corn oil
1/2 c olive oil

In a blender, combine everything together except for oil, and process until smooth. With motor running, add the oil in a quick, steady stream. The mayonnaise will thicken. Adjust the seasoning -- add a little lime, add salt. May be prepared up to 3 days ahead. Keep in fridge.

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