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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Shrimp glazed with chipolte peppers,tamarind paste and rum. This gem comes from Southern Living 2003. If you use wooden skewers soak in water for at least one hour to keep them from burning. Ingredients:
2 lbs shrimp (unpeeled-large) |
1/2 cup brown sugar |
6 garlic cloves (minced) |
1 chipotle chile in adobo (canned & minced) |
1 tablespoon adobo sauce |
2 tablespoons rum |
2 tablespoons water |
1/4 teaspoon salt |
1 tablespoon tamarind paste |
1 tablespoon olive oil |
Directions:
1. Peel shrimp, leaving tails on,devein and thread 4 shrimp on each skewer.
2. Cook brown sugar in a small saucepan over low heat, add garlic & next 6 ingredients, cook 5 minute or until tamarind paste melts.
3. Brush shrimp with olive oil , grill (with lid up) over med. high heat (350-400) for 4-6 min or until shrimp turn pink, turning once & basting often with tamarind glaze.
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