Shrimp with tamarind recado (marinade)

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

Pineapple-lime salsa


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


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



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


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.


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.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.