Grilled Shrimp with Red Pepper Sauce

Serves: 6-8

Ingredients:

2 pounds organic peeled and deveined jumbo shrimp with the tail on
1 tablespoon organic olive oil
3 organic roasted red bell peppers (jarred)
1 cup Humboldt Organic Sour Cream
¼ teaspoon organic salt
¼ teaspoon coarsely ground organic black pepper

Directions:

Rinse shrimp; pat dry with paper towels. Thread shrimp onto wooden (soak in enough water to cover for at least 30 minutes before using) or metal skewers, leaving 1/4 inch between pieces. Lightly brush shrimp with the oil and season with salt and pepper.

Grill shrimp skewers on an uncovered grill over medium to high heat turning once after about 3 minutes, cooking a total of about 6 minutes or until shrimp are opaque.

While shrimp are grilling, in a blender or food processor combine red bell peppers, sour cream, salt, and black pepper. Blend until mixture is coarsely chopped. Transfer to a small bowl.

Serve shrimp skewers with dip.