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Shrimp with tamarind recado (marinade)

Time 50 minutes
Yields Serves 4
Shrimp with tamarind recado (marinade)
(Los Angeles Times)

Pineapple-lime salsa

1

Combine the pineapple, bell pepper, onion, cilantro, lime zest and juice. Add salt and hot pepper sauce to taste.

2

Cover and let stand for 30 minutes at room temperature. (Makes about 3 1/2 cups.)

Shrimp

1

Combine the tamarind paste, chipotle, garlic, salt and brown sugar. Add the shrimp and toss to coat evenly.

2

Thread 5 shrimp onto each skewer, cover with plastic wrap and refrigerate for 30 minutes. Can be made up to 2 hours ahead to this point.

3

Grill the skewers over medium-hot coals until the shrimp is pink and opaque, 3 minutes per side. Serve with pineapple-lime salsa.

From “Grilling: Where There’s Smoke There’s Flavor,” by Eric Treuille and Birgit Erath. We’ve halved the amount of salt called for by the authors.

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