Spicy Chipotle Shrimp Salad

One word: H-O-T-T HOT! This partly may have been due to me adding a little extra adobe chiles, thinking I'd spice it up a bit more. Big mistake! These suckers were almost too hot to eat. We had a gallon of milk out and kept pouring glass after glass just to finish. BUT don't let this scare you - really. It really is a delicious recipe, we just made it too hot. I'd say to try it with just 1/2 a chipotle chile to start with - then add more if you need. You can always add, but never take away after all. Modified from Cooking Light. Serves 4.




Update from leftover night - not nearly as hot. Still spicy, but it had definitely calmed down a lot.

Ingredients

• 1 1/2 pounds peeled and deveined large shrimp
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Cooking spray
• 1/3 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons light-mayonnaise
• 1 tablespoon chopped chipotle chile, canned in adobo sauce (careful!)
  
• 2 teaspoons fresh lime juice
• 1/2 teaspoon ground cumin
• 8 Boston lettuce leaves

Directions

1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done (less for smaller shrimp). 
2. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
3. Place shrimp in a medium bowl; stir in celery, onion, cilantro, mayo, chipotle chile, lime juice and cumin. and next 6 ingredients. 
4. Arrange 2 lettuce leaves on each of 4 plates; top each serving with a portion of the shrimp mixture.