Made this tonight for my fiance who is not into spicy. Turned out great. I agree with the others who said you do not need the smoky sweet sauce but we liked it just the same. I did add brown sugar, honey and garlic to the smokey Sweet sauce as it seemed to need more sweetness. Will definitely make this again.
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.
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Grill: 6 Minutes
- 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.
- 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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