Mexican Shrimp

Mexican Shrimp
2 tablespoons pickling spice
2 teaspoons cumin seed
1/2 cup onion, chopped
3 garlic cloves
2 pounds fresh or frozen shrimp
Marinade
1/4 cup orange juice
1/4 cup apple cider vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon leaf oregano
2 teaspoons cumin
1 teaspoon red chile powder
4 canned chipotle peppers
4 garlic cloves, peeled and crushed
Dipping sauce
1 cup mayonnaise
2 teaspoons red chile powder
1 garlic clove, minced
2 tablespoons fresh lime juice
Zest of one lime
Salt and pepper to taste
Tie up pickling spice and cumin seed in a square of cheesecloth. Bring a large saucepan of water to boil. Add the sachet, onion and garlic. Boil shrimp until it turns pink, about 3 minutes. Peel, leave tail on. Reserve shrimp; discard all else.
For the marinade: In a blender combine the orange juice, vinegar, onion powder, garlic powder, oregano, cumin, red chile powder, chipotle peppers and garlic. Blend until smooth.
When shrimp is cool to the touch put it in a plastic bag and pour marinade over. Seal and refrigerate for at least 2 hours.
For the dipping sauce: In a bowl mix mayonnaise, red chile powder, garlic, lime juice and zest, salt and pepper to taste. Chill for at least 2 hours. Serve with shrimp.
Serves eight.
Nutrition values per serving: 322 calories, 24 g fat, 1 g carbohydrates, trace fiber, 23 g protein, 192 mg cholesterol, 318 mg sodium.