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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.

Southern Living FEBRUARY 2003

  • Yield: 4 servings
  • Cook time: 7 Minutes
  • Prep time: 20 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
  • Smoky Sweet Sauce

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.

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Mexican-Grilled Shrimp with Smoky Sweet Sauce Recipe

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