In a small sauce pan bring the brown sugar and chipotle, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir for two min longer. Remove from heat and cool completely.

Transfer mixture to a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 2 hours.

Meanwhile, combine the cream sauce ingredients; chill until serving.

Drain and discard marinade. Tread shrimp onto a metal or soaked wood skewer. Using long handle tongs, moisten paper towel with oil and lightly coat the grill rack.

Grill shrimp, over medium heat or broil 4 in from the heat for 6 to 8 min or until shrimp turns pink, turning once serve with sauce.