Prep Time
20 Mins
Cook Time
7 Mins
Grill Time
6 Mins
4 servings

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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

jeffedwardflow's Review

June 07, 2009
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.