Mexican-Grilled Shrimp with Smoky Sweet Sauce

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

directions

1
Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
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.
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.

notes

Yield Makes 1 3/4 cups Ingredients * 1 cup low-sodium fat-free chicken broth * 1/2 cup chopped refrigerated mango slices * 1/4 cup loosely packed chopped fresh cilantro * 2 teaspoons adobo sauce * 3/4 teaspoon salt * 1

Source: Leah Segarra