Mexican-Grilled Shrimp with Smoky Sweet Sauce |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Make this zesty Mexican seafood recipe for a summer appetizer or a fragrant main dish; simply serve with rice and a vegetable for a complete meal. Ingredients:
2 pounds unpeeled, large fresh shrimp |
20 (12-inch) skewers |
1/2 cup firmly packed dark brown sugar |
6 garlic cloves, pressed |
1 canned chipotle pepper in adobo sauce, minced |
1 tablespoon adobo sauce |
2 tablespoons rum |
2 tablespoons water |
1/4 teaspoon salt |
1 tablespoon tamarind paste |
1 tablespoon olive oil |
smoky sweet sauce |
Directions:
1. Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
2. Cook brown sugar in a small heavy saucepan over low heat until melted. Add garlic and next 6 ingredients. Cook 5 minutes or until tamarind paste melts. Remove from heat.
3. Brush shrimp with olive oil. Grill, without grill lid, over medium-high heat (350° to 400°) for 4 to 6 minutes or until shrimp turn pink, turning once, and basting with tamarind glaze. Serve with Smoky Sweet Sauce.
4. Note: Tamarind is a tree-growing fruit. Its long pods contain a sweet-and-sour pulp from which a paste is made. Look for tamarind paste in the Mexican or Asian section of your grocery store.
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