Chipotle chile canned in adobo sauce

I have two recipes that use this little gem. I am a spicy food lover, so this may not be for everyone.

One comes from an advertisement for Best Foods Real Mayonnaise. I found it in my Cooking Light magazine from July 2010.

"Chipotle-Lime Chicken Skewers

1 cup Best Foods® Real Mayonnaise
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro (optional)
2 cloves garlic, finely chopped
1 teaspoon ground chipotle chile pepper
2 pounds boneless, skinless chicken thighs, cubed OR boneless, skinless chicken breasts, cut into thin strips

Directions
Combine all ingredients except chicken in a medium bowl; reserve 1/2 cup mayonnaise mixture. Thread chicken on skewers, then brush with remaining mayonnaise mixture.
Grill or broil chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Serve chicken skewers with reserved mayonnaise mixture. "


The next recipe is also from Cooking Light July 2010 p78

"Spicy Chipotle Shrimp Salad

Ingredients
1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves
Preparation
1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.

2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture."