Chipotle Shrimp

• 1/2 cup mayonnaise
• 1 Tablespoons chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce
• 1/2 teaspoon salt
• 4 cups frozen corn (cooked - microwave with 1 Tablespoon water)
• 1/3 cup water
  
• 4 scallions sliced
• 1 lb peeled and deveined large shrimp (21-25 count)
• 1 cup bread crumb

Place oven rack in middle position and pre-heat oven to 475 degrees.

Stir mayo, chipotle with adobo sauce and salt in a bowl.

Pulse 1-1/2 cups corn, in food processor with water and 2 Tablespoons Mayo mixture until coarsely pureed. Transfer mixture into a shallow roasting pan along with remaining corn and scallions.

Toss shrimp into remaining chipotle mayo mixture to coat.

Put bread crumbs in a plastic bag and add shrimp in small batches. Shake until coated. Place shrimp in a single layer on top of the corn mixture in the roasting pan.

Roast until bread crumbs are golden and shrimp are cooked through (about 18 minutes).

Recipe modified from Gourmet magazine, June 2007 edition