1-1/4 lb. peeled and deveined large shrimp
5 garlic cloves, smashed
2 tsp. K-5 Keenan’s Killer Chipotle Hot Sauce plus more to taste
2 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. ground coriander
3/4 tsp. kosher salt
1/2 cup Mexican style lager beer, such as Corona
2 Tbl. unsalted butter, cut into pieces
1 lime halved
1/4 cup chopped fresh cilantro leaves
2 cups cooked white rice
Prepare a grill for medium heat. Lay out a piece of heavy-duty foil 12" x 18". Fold the four sides up to create walls and spread the shrimp in the center of the foil. Toss the shrimp with the garlic, K-5 Keenan's Killer Chipotle Hot 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.
Transfer the foil pack to the grill, close the lid and cook until the shrimp are pink and cooked, 4-6 minutes. Remove from the heat and let sit for a few minutes.
Carefully tear the packet upon, careful not to let the steam bum you. Squeeze lime juice over the shrimp and sprinkle with cilantro. Serve the shrimp over rice and pass extra K-5 Chipotle Hot Sauce on the side.