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.
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.
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.
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 sour cream, fresh cilantro, salsa, lime peel, and garlic. Makes 1 cup.