Mexican-Grilled Shrimp with Smoky Sweet Sauce

Ingredients

• 1 tablespoon chiles in adobo sauce 
• 0.5 cup firmly brown sugar dark packed
• 1  chipotle pepper in adobo sauce canned minced
• 6  garlic cloves pressed
• 4 servings smoky sauce sweet
• 1 tablespoon olive oil 
• 2 tablespoons rum 
• 0.3 teaspoon salt 
• 2 pounds shrimp fresh unpeeled
• 1 tablespoon tamarind paste 
• 2 tablespoons water 
• 12 inch skewers 
• 12 inch skewers 

Equipment

• sauce pan
• grill
• skewers

Directions

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.
3. Add garlic and next 6 ingredients. Cook 5 minutes or until tamarind paste melts.
4. Remove from heat.
5. Brush shrimp with olive oil. Grill, without grill lid, over medium-high heat (350 to 40
6. for 4 to 6 minutes or until shrimp turn pink, turning once, and basting with tamarind glaze.
7. Serve with Smoky Sweet Sauce.
8. 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.