Ingredients

1. 1 1/2 pounds jumbo shrimp, peeled and deveined
2. 3 tablespoons chopped fresh cilantro or parsley
3. 2 garlic cloves, minced
4. 1 teaspoon minced canned chipotle chile in adobo, plus 1 to 2 teaspoons adobo sauce from the jar or can
5. Coarse salt (kosher or sea) and cracked black pepper
6. 2 tablespoons olive oil
7. 2 tablespoons fresh lime juice

COCKTAIL SAUCE

1. 1 cup ketchup
2. 6 tablespoons fresh orange juice
3. 2 tablespoons fresh lime juice
4. 1 tablespoon Worcestershire sauce
5. 1 to 2 chipotle chilies, minced, plus 1 to 2 teaspoons can juices
6. Salt and freshly ground black pepper
7. 3 tablespoons diced white onion
8. 6 sprigs fresh cilantro
9. 6 limes, cut in half lengthwise

1. You will also need mesquite chunks for building a fire or 2 cups mesquite chips for tossing on the coals, small bamboo skewers and a 12 by 18-inch sheet of aluminum foil folded in three to make a shield for the skewers.

Directions

1. Place the shrimp, cilantro or parsley, garlic, minced chipotle with juices, salt and pepper in a mixing bowl and toss to mix. Stir in the oil and lime juice and let marinate for 30 minutes.
2. Meanwhile, place the ingredients for the cocktail sauce in a mixing bowl and whisk to mix. Correct the seasoning, adding salt or lime juice to taste. Divide the sauce among 6 tiny bowls or ramekins.
3. Set up your grill for direct grilling and preheat to high. Thread the shrimp onto skewers. Clean and oil the grill grate. Grill the shrimp until cooked through, about 2 minutes per side.
4. Place a half lime cut side down on each plate. Stick 2 or 3 shrimp skewers upright in each. Place a bowl of sauce on the plate and top each with a sprinkling of onion and cilantro sprig. The shrimp can be served hot or cold.