Mexican Grilled Shrimp

If using wooden skewers, be sure to soak them at least 30 minutes before grilling to prevent from catching on fire.

2 lb. unpeeled, large raw shrimp (or you can buy peeled shrimp with tails on)
20 (12-inch skewers)
1/2 cup firmly packed dark brown sugar
6 garlic cloves, pressed
1 canned chipotle pepper in adobe sauce, minced
2 Tbsp. rum
1 Tbsp. adobe sauce
1 Tbsp. tamarind paste
1/4 tsp. salt
1 Tbsp. olive oil


Peel Shrimp, leaving tails on; devein, if desired. Thread shrimp onto skewers. Set aside.

Cook brown sugar in a small heavy saucepan over low heat until melted, Add garlic, 2 Tbsp. water, and the next 5 ingredients. Cook 5 minutes or until tamarind paste melts. Remove from heat.

Brush shrimp with olive oil. Grill, uncovered, over medium high heat for 4 to 6 minutes or until shrimp turns pink, turning once,  basting with the tamarind glaze.