Grilled Shrimp with Chipotle Dip

Ingredients:

Shrimp:

• 3 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1/4 cup chopped fresh cilantro
• 3 scallions, chopped
• 2 garlic cloves, minced
• pinch of salt
• 24 medium shrimp, peeled and deveined

Chipotle Dip:

• 1 1/2 cups nonfat or low-fat yogurt
• 1/3 cup reduced-fat sour cream
• 1-2 canned chipotle chilies in adobo
• 1 tbsp fresh lime juice
• pinch of salt

Makes 8 (3-piece) Servings and 2 Cups dip

1. For the shrimp: Combine lime juice, oil, cilantro, scallions, garlic and a pinch of salt in a resealable plastic bag. Add shrimp and toss to coat. Marinate in the refrigerator at least 1 hour or up to 8 hours, turning occasionally.
2. For the chipotle dip: While shrimp are marinating, puree yogurt, sour cream, chilies and lime juice in a food processor or a blender; adjust heat by adding some of the adobo sauce from the can, if desired. Add salt to taste. Cover and refrigerate until ready to serve.
3. Heat a grill or grill pan to medium-high. Drain marinade from shrimp and discard. Working in batches, if necessary, grill shrimp until just opaque, about 3 minutes per side. Serve warm or at room temperature with dip

WW POINTS VALUE: 2 pts per Serving (with 4 tbsp dip)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I needed something to accompany the Edive Spears with Fresh Pepper Salsa and this recipe looked good and simple. It was simple and easy to make plus it was very tasty. This dip has a nice, smoky flavor to it and it's not to thick either. This chipotle dip can also be used in burritos, tacos and any other Mexican dish. Iron Chef Bobby Flay, I stil want to challenge you to  a Throwdown @ Boston College. can you here me now?!