Mystery Ingredient Club: Chipotle Shrimp & Chipotle Bloody Mary!

Chipotle Grilled Shrimp with Fire-Roasted Corn Guacamole

I’m joining Rattlebridge Farm for the

 return of The Mystery Ingredient Club!

 Our Mystery Ingredient

this month~ Chipotle!


 I used Chipotle Peppers in Adobo Sauce. Chipotle peppers are smoked and dried jalapeños and the adobo sauce is a paste or sauce made from peppers, tomato, onion, vinegar, herbs, and spices.


I found a recipe for Grilled Chipotle Shrimp that I tweaked a bit for half a recipe and an appetizer serving!

I served it with my favorite guacamole recipe and blue corn tortilla chips. You could also serve these shrimp with an easy Lime-Cilantro Sour Cream to cool the heat from the peppers!


Serve in individual cups or glasses for a party appetizer.

I used my mini dessert glassesalso fun for serving mini layered taco dips, but you can use plastic cups for a crowd for easy clean up.


    Grilled Chipotle Shrimp,

adapted from Taste of Home

1/4 cup packed brown sugar

2 chipotle peppers chopped plus 1/4 cup adobo sauce

4 garlic cloves, minced

2 tablespoons water

2 tablespoons lime juice

2 tablespoons olive oil

1/2 teaspoon cumin

2 pounds uncooked large shrimp, peeled and deveined



In a small pan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely.

Transfer mixture to a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. *Marinate in refrigerator for up to 2 hours.

* For more flavorful shrimp that look less anemic :)  marinate longer than 45 minutes. Next time I would marinate them the full 2 hours.


 Drain and discard marinade.
Grill shrimp on skewers (or in grill pan) over medium heat for 6-8 minutes or until shrimp turn pink, turning once.


I mixed my favorite guacamole (minus the bacon) using Trader Joe’s or Trader José’s :) frozen fire roasted corn. If you don’t have a Trader Joe’s near you, grill 2 ears of corn until charred and cut off the kernels. The roasted or grilled corn adds just the right amount of sweetness and smokiness to the guacamole or is wonderful mixed with your jarred salsa!


Fire-Roasted Corn Guacamole

 I rarely measure when I mix guacamole. Mix ingredients according to your taste, here’s an approximation:

 2 – 3 avocados cut or mashed to your preferred texture

1/4 cup of onion (I used red)

 1/2 – 1 cup thawed fire-roasted corn or grilled corn kernels

1/3 cup chopped pickled jalapenos (or fresh, adjust to your heat factor)

1/2 cup diced tomato, (I used grape tomatoes since I had on hand)

1/4 cup chopped cilantro

juice of 1 – 2 fresh limes

 salt to taste

Combine and serve immediately.

You can find a printable recipe, here.


I mixed a Chipotle Bloody Mary,

substituting some adobo sauce for the

traditional heat of horseradish and/or tabasco!


Chipotle Blood Mary

Makes 4 servings

Fresh lime, to rim glasses

Celery salt, or Bloody Mary rimmer for glasses

8 ounces vodka

4 teaspoons chipotle paste/ adobo sauce

Additional celery salt to sprinkle

2 teaspoons Worcestershire sauce


Tomato juice


Run a wedge of fresh lime around the edge of 4 glasses. Dip each glass in the celery salt or Bloody Mary rimmer.

To each glass, add 2 ounces vodka, 1 teaspoon chipotle paste/ adobo sauce and 1/2 teaspoon Worcestershire sauce, and a sprinkle of celery salt and mix. Fill each glass with ice, and top off with tomato juice. Turn up the heat with more adobo sauce or chipotle paste or add tasbasco and/or horseradish if you prefer.

Garnish with Chipotle Grilled Shrimp, lime, olive, and/ or pickled okra. You can find a printable recipe here.


You can have a taste of the first

Mystery Ingredient Club with preserved lemons

and Lemon-Rosemary Coffee Cake

And the second, with Wilton Creepy Sprinkles Lab

and Halloween Dipped Apples & Potions Lab Libation.

And third, dark chocolate and

Valentine Brownie Truffles.

Valentine Brownie Truffles

Thank you for your visit,

I’m joining the Mystery Ingredient Club!

See what the Mystery Ingredient Club members have cooked, their links with recipes will open on another page!

Also sharing at:

Marvelous Mondays,  Metamorphosis Monday,

The ScoopInspire Me Tuesday,

Wow Us WednesdaysFoodie Friday

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  22 comments for “Mystery Ingredient Club: Chipotle Shrimp & Chipotle Bloody Mary!

  1. Lynn@Happier Than A Pig In Mud
    June 2, 2014 at 5:38 am

    Wow, I really love the Bloody Mary idea! They have to have a ton of flavor Mary! I’m also determined to give shrimp on the grill a try this year:@)

  2. June 2, 2014 at 6:09 am

    I’ll have to remember the Bloody Mary idea when we get together for the Fourth of July. That will be the red, in my Red, White and Blue tray ;o) The grilled chipotle shrimp look fantastic!

  3. June 2, 2014 at 7:11 am

    Wow, what an appetizer, Mary, and drink to go along. I’m a fan of the fire-roasted corn from Trader Joe’s, as it’s a time saver. I’ll bet you and your hubby had a delicious party sitting by the lake and enjoying your pretty view.

  4. June 2, 2014 at 7:21 am

    You are fearless Mary with your Chipotle Bloody Mary! And the shrimp cocktail ole looks picture perfect~We’ll be by your dock about 5ish for a little sip and a nosh! I must try your tip on the grilled corn in the salsa, I have made your guac and it is divine~ my favorite ingredient from the MIC so far was the lemon, wow, those posts were incredible! I can’t wait to see all the chipotle links, I didn’t realize how versatile it was~ Gorgeous presentation of your wonderful dishes~

  5. June 2, 2014 at 9:22 am

    I love bloody Mary’s ! Yum. I will give the Chipotle Bloody Mary recipe a try. Don’t know if we will like the heat!? I know my husband will, nothing is too hot.🔥 the guacamole also sounds good. Thanks for the variety of recipes you share with us.

  6. June 2, 2014 at 10:48 am

    We love trying new ways to make guacamole around here, so I’ll definitely give it a try!

  7. Can't Believe We Ate...
    June 2, 2014 at 12:02 pm

    Stunning presentation, and the recipes look wonderful as well!! I have to check this “club” out! It’s been too long! Thank you for sharing and for the inspiration!

  8. June 2, 2014 at 12:51 pm

    Just sensational Mary! I am definitely serving this this summer. All of your recipes that I have tried are winners. And this looks AMAZING!!!! Bobby will love that Bloody Mary too!

  9. franki
    June 2, 2014 at 1:41 pm

    What DID WE DO before Trader Joe’s?!?!?! franki

  10. Rattlebridge Farm
    June 2, 2014 at 3:39 pm

    Mary, you knocked it out of the ballpark! Oh, what I would give for a bloody Mary, grilled shrimp, and the most delicious guacamole ever. And that gorgeous striped tray pulls together the heat and fire of the peppers. These recipes are just the thing that Dr. W needs to put a little pep in his step! Thank you SO much for cooking with me and the ladies today. P.S. I’ve sent you a little gift!

  11. pamelagreer
    June 2, 2014 at 4:25 pm

    We need a Trader Joe’s – I want to buy roasted corn!! This all looks amazing!

  12. Kim
    June 2, 2014 at 5:53 pm

    Oh, my you are making my mouth water. I need to make a trip to TJ to get that grilled corn.

  13. June 2, 2014 at 10:21 pm

    Looks so good Mary!!!…The food and the presentations look like it just jumped off the pages of Bon Appetit !!.. your photos are always over the top, out of the park gorgeous!!

  14. June 2, 2014 at 10:25 pm

    What a fabulous combo; the shrimp, bloody Mary’s and quac!! Wow, I need to try every one.

  15. June 3, 2014 at 1:31 am

    Mary, this is definitely a winner. I’m going to make this as appetizers for house guests that are arriving in a few weeks. It’s the perfect summer dish.
    Great idea to link to the previous Mystery Club posts. I think I’ll go back and add that to mine. ‘-)

  16. June 3, 2014 at 3:16 pm

    Mary, thanks so much for the self-named drink Bloody MARY! I will think of you when I concoct this fabulous libation and appetizer! As usual, your pictures are fabulous too!

  17. June 3, 2014 at 11:06 pm

    Beautiful presentation, Mary! WOW! I am still feeling the heat from my first ever try of chipotle! Pass the vanilla pudding! Can’t wait to see what is next, hope it is something cool, temp wise!

  18. June 5, 2014 at 10:14 am

    Oh boy, does THIS look yummy, Mary!! Thanks for sharing the idea & recipe …love how you used “OUR” little mini dessert glasses. I have not used mine in months & this is the PERFECT summer time treat to do so.

  19. Cheryl
    June 5, 2014 at 10:14 pm

    They both look and sound wonderful…my kind of treats!
    You do such a wonderful job with your photos. You should be a food stylist!

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