I like to grill shrimp. This is a delicious recipe. I also like to grill with mango and habaneros peppers.
Mexican-Grilled Shrimp with Smoky Sweet Sauce
If you use wooden skewers for this recipe, soak them in water for at least an hour to keep them from burning.
Preparation Time: 20 minutes minutes
Cooking Time: 7 minutes minutes
Other Time: 6 minutes minutes
Yield: 4 servings
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
Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
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.
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.
