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 for 4-6 minutes or until shrimp turn pink, turning once and basting with tamarind glaze. Serve with Smoky Sweet sauce. 4. To prepare Smoky Sweet 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
