Mexican-Grilled Shrimp With Smoky Sweet Sauce

• 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

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 (350u0b0 to 400u0b0) for 4 to 6 minutes or until shrimp turn pink, turning once, and basting with tamarind glaze. Serve with Smoky Sweet Sauce.
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.

shrimp, skewers, brown sugar, garlic, pepper, adobo sauce, rum, water, salt, tamarind paste, olive oil

Taken from www.myrecipes.com/recipe/mexican-grilled-shrimp-with-smoky-sweet-sauce (may not work)