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Mexican-Grilled Shrimp with Smoky Sweet Sauce

Source of Recipe


Southern Living-2/03






List of Ingredients



• 2 pounds unpeeled, large fresh shrimp
  
• 20 (12 inch) skewers
  
• 1/2 cup firmly packed dark brown sugar
  
• 6 cloves garlic, pressed
  
• 1 canned chipotle pepper in adobo sauce
  
• 2 tablespoons rum
  
• 2 tablespoons water
  
• 1/4 teaspoon salt
  
• 1 tablespoon tamarind paste
  
• 1 tablespoon olive oil
  
• Smoky Sweet Sauce:
  
• 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
  
• 1/3 cup whipping cream
  
• 2 1/2 Tablespoons butter
  






Instructions



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 degrees) for 4 to 6 minutes or until shrimp turn pink, turning once, and basing with tamarind glaze. Serve with Smoky Sweet Sauce.
   
   
4. For the sauce, process first 5 ingredients in a blender 1 minute. Pour mixture into a saucepan, and bring to a boil over medium-high heat. Add cream, and cook, whisking often, 6 minutes or until slightly thick. Remove from heat, and whisk in butter until melted.
   
   
5. Servings: 4