Place shrimp in a plastic bag set in a shallow dish. For marinade, combine ale, lime peel, lime juice, cilantro, jalapeno, garlic, cumin, and red pepper. Pour marinade over shrimp. Close bag. Marinate in the refrigerator for 30 to 60 minutes, turning bag occasionally.
Drain shrimp, reserving marinade. On ten or twelve 6-inch skewers thread shrimp, poblano peppers, and lime pieces, leaving 1/4 inch between pieces. Brush with marinade; discard remaining marinade. Grill skewers on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until shrimp turn opaque, turning once. Serve with Cool Cilantro Dip. Makes 10 to 12 appetizer servings.
Cool Cucumber Dip
In a small bowl stir together sour cream, cilantro, salsa, lime peel, and garlic. Cover and chill until serving time. Makes 1 cup.