2 canned chipotle chiles in adobo sauce, very finely chopped
2 tablespoons adobo sauce
1/2 teaspoon salt
2/3 cup olive oil
Freshly ground black pepper to taste
36 oysters, shucked, on the half shell
1 cup hickory or mesquite chips soaked in water for 1 hour
Directions:
Start the grill. To make the vinaigrette, whisk all the ingredients in a small bowl until well blended. Set aside. Vinaigrette can be made ahead of time and kept chilled.
Arrange the oysters in their half shells on a large baking sheet. Spoon about 1 teaspoon vinaigrette over each oyster and bring out to the grill. Add the wood chips to the coals or place the smoker box or packet close to a gas jet on a gas grill. When you see the first wisp of smoke, quickly arrange the oysters on the grill grate. Close the lid and grill for 3 to 5 minutes or until the edges of the oysters have begun to curl.
2 teaspoons Granulated Chicken Flavor Bouillon – divided use
1 tablespoon plus 1/2 teaspoon lemon juice – divided use
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, thinly sliced
1 pound raw medium shrimp, peeled and deveined
1 to 2 tablespoons chopped canned chipotle chiles with adobo sauce
5 slices Toasted Bread
Cilantro leaves
Directions:
Combine media crema, cilantro, 1 teaspoon bouillon and 1/2 teaspoon lemon juice in small bowl; set aside. Heat oil in large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes or until soft. Add shrimp; cook for 3 to 4 minutes or until shrimp curl and turn pink. Add chiles, remaining 1 tablespoon lemon juice and remaining bouillon. Cook, stirring frequently, for 1 minute or until heated through. Spoon media crema mixture over toast. Top with shrimp. Garnish with cilantro leaves.
