Grilled Shrimp Pad Thai

• 1/4 cup tamarind puree or paste
• 1/4 cup palm sugar
• 1/4 cup fish sauce
• 2 tablespoons vegetable oil, plus more for grilling
• 1 pound shrimp, deveined, heads removed, shells left on (6 to 8 large shrimp)
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped shallot
• 2 large eggs
• 6 ounces rice stick noodles, hydrated in room-temperature water
• 1/4 cup extra firm tofu, finely diced
• 1 tablespoon pickled turnip (available at Asian specialty stores)
• 1/2 cup bean sprouts
• 2 tablespoons peanuts, crushed
• ground red chilies
• a couple of lime wedges
• fresh banana blossom, cored (optional)

1. Combine all of the ingredients in a bowl and stir until well combined.
2. Set aside.

tamarind puree, palm sugar, fish sauce, vegetable oil, shrimp, garlic, shallot, eggs, rice, extra firm tofu, bean sprouts, peanuts, ground red chilies, couple of lime wedges, fresh banana

Taken from www.foodrepublic.com/recipes/grilled-shrimp-pad-thai-recipe/ (may not work)