Mexican-grilled Shrimp With Smoky Sweet Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 lbs large raw shrimp, unpeeled
• 20 skewers (12-inch each, if using wooden skewers, soak in water 1 hour to prevent burning)
• 1/2 cup dark brown sugar, firmly packed
• 6 garlic cloves, pressed
• 1 chipotle chile in adobo, minced
• 1 tablespoon adobo sauce
• 2 tablespoons rum
• 2 tablespoons water
• 1/4 teaspoon salt
• 1 tablespoon tamarind paste
• 1 tablespoon olive oil
• 1 cup fat-free low-sodium chicken broth
• 1/2 cup mango, slices (refrigerated and chopped)
• 1/4 cup fresh cilantro, loosely packed and chopped
• 2 teaspoons adobo sauce
• 3/4 teaspoon salt
• 1/2 cup whipping cream
• 2 1/2 tablespoons butter

Recipe

• 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.