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

Recipe by Southern Living February 2003

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Recipe Summary

prep:
20 mins
cook:
7 mins
grill:
6 mins
total:
33 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.

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  • 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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