Ingredients
1  recipe Cool Cilantro Dip (see recipe below)
1  pound fresh or frozen large shrimp in shells (about 24 shrimp)
1/2  cup amber ale or other ale
1/2  teaspoon finely shredded lime peel
1/4  cup lime juice
2  tablespoons snipped fresh cilantro
1  small fresh jalapeno pepper, seeded and finely chopped
1/4  teaspoon ground cumin
1/8  teaspoon ground red pepper
1  clove garlic, minced
2   fresh poblano peppers, seeded and cut into 1-inch pieces
2   limes, cut into 1-inch pieces

Directions
1. Prepare Cool Cilantro Dip. Cover and chill until ready to serve. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Place shrimp in a plastic bag set in a shallow dish.
 
2. For marinade, in a small bowl combine ale, lime peel, lime juice, cilantro, jalapeno pepper, cumin, ground red pepper, and garlic. Pour over shrimp; seal bag. Marinate in the refrigerator for 30 to 60 minutes, turning bag occasionally. Drain shrimp, reserving marinade. 

3. Alternately thread shrimp, poblano pieces, and lime pieces onto ten to twelve 6-inch skewers, leaving 1/4 inch between pieces. (If using wooden skewers, soak in water for 30 minutes before grilling.) Brush with the reserved marinade; discard any remaining marinade. 

4. Place skewers on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until shrimp are opaque, turning once. Serve the shrimp skewers with cilantro dip. Makes 10 to 12 servings.
 
Cool Cilantro Dip: In a small bowl stir together one 8-ounce carton light dairy sour cream, 2 tablespoons snipped fresh cilantro, 1 tablespoon bottled salsa, 1/2 teaspoon finely shredded lime peel, and 1 garlic clove, minced. Makes 1 cup.  

Source:  Better Homes & Gardens