Makes: 4 servings

Ingredients

1 1/4 pounds peeled and deveined large shrimp

5 garlic cloves, smashed

1 Tablespoon Historic Lynchburg Sweet Fire Spicy Chipotle Pepper Sauce, plus more to taste

2 teaspoons ground cumin

1 teaspoon dried oregano

1/4 teaspoon ground coriander

3/4 teaspoon kosher salt

1/2 cup Corona Beer

2 tablespoons real butter unsalted (Kerry Gold is our favorite), cut into pieces

1 lime, halved

1/4 cup chopped fresh cilantro leaves

2 cups cooked white rice

Directions

1. Prepare a grill for medium heat. Lay out a piece of heavy-duty foil 12 inches by 18 inches. Fold the four sides up to create walls and spread the shrimp in the center of the foil. Toss the shrimp with the garlic, Sweet Fire Chipotle Pepper Sauce, cumin, oregano, coriander and salt. Pour in the beer. Dot the butter pieces on top. Cover with another large piece of foil and crimp and fold the edges together to seal tightly.
2. Transfer the foil pack to the grill, close the lid and cook until the shrimp are pink and cooked through, 4 to 6 minutes. Remove from the heat and let sit for a few minutes. Carefully tear the packet open, being careful not to let the escaping steam burn you. Squeeze lime juice over the shrimp and sprinkle with cilantro. Serve the shrimp with the rice along with extra Sweet Fire Chipotle Pepper Sauce on the side.

Ron Appetit'