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Mole Crusted Shrimp Skewers with Cooling Orange Dipping Sauce
Paired with St. Francis Reserve Zinfandel

Recipe By: Lisa Huff

Serves 4 to 6 as an appetizer

This appetizer is one of my family's favorites, We love to grill shrimp during the warm summer months, but also enjoy the dish in winter, when we broil the shrimp in the oven without the skewers. This recipe can be doubled and enjoyed as a main dish. Any way you serve it, it is great with a glass of St. Francis Reserve Zinfandel. Most people can't believe there is cocoa powder in the recipe. The Zinfandel seems to bring out the subtle chocolate flavor, which everyone always enjoys!

Dipping Sauce
	2/3 cup sour cream
	1/3 cup plain yogurt
	1/4 cup fresh orange juice
	1 tablespoon fresh cilantro, chopped
	1 tablespoon granulated sugar
	1/2 teaspoon cumin
Shrimp
	1 pound large shrimp, peeled and deveined
	3 tablespoons vegetable oil
	2 teaspoons brown sugar
	1 1/2 teaspoons unsweetened cocoa powder
	1 teaspoon ancho chile powder
	1/2 teaspoon onion powder
	1/2 teaspoon garlic powder
	1/2 teaspoon oregano
	1/2 teaspoon cumin
	1/4 teaspoon cinnamon
	1/4 teaspoon salt
	1/8 teaspoon freshly ground black pepper
	Wood skewers, soaked in water

For the Dipping Sauce: In small bowl whisk together sour cream, yogurt, orange juice, cilantro, sugar, and cumin until well combined. Cover and refrigerate until ready to use.

For the Shrimp: Preheat grill to medium-high. In a large bowl, combine shrimp and oil. Toss to coat shrimp. In small bowl mix together sugar, cocoa powder, chile powder, onion powder, garlic powder, oregano, cumin, cinnamon, salt, and pepper. Sprinkle over shrimp and toss to coat.

Thread shrimp onto wooden skewers. Grill shrimp until pink and cooked through, about 2 minutes per side. Serve with dipping sauce and St. Francis Reserve Zinfandel.

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