Mexican-Grilled Shrimp with Smoky Sweet Sauce

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.

If you use wooden skewers for this recipe, soak them in water for at least an hour to keep them from burning.

Yield:

4 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 7 Minutes
Grill: 6 Minutes

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

Preparation

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.

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.

Note:

February 2003