Recipe: Shrimp with Tamarind Recado and Pineapple-Lime Salsa

SHRIMP WITH TAMARIND RECADO

FOR THE SHRIMP SKEWERS:
3 tablespoons tamarind paste
1 canned chipotle pepper, seeded, minced
3 garlic cloves, crushed
2 teaspoons salt (or to taste)
1 teaspoon brown sugar
20 large raw shrimp, peeled
4 wood or bamboo skewers, soaked in water for a half-hour
FOR THE PINEAPPLE-LIME SALSA:
1/2 fresh pineapple, cored and finely diced
1 red bell pepper, seeded and finely chopped
1 red onion, finely chopped
2 tablespoons finely chopped cilantro
Grated zest of 1 lime
3 tablespoons fresh lime juice
Salt
Hot pepper sauce

TO PREPARE THE SHRIMP SKEWERS:
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.

TO PREPARE THE 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)

WHEN READY TO COOK:
Grill the shrimp skewers over medium-hot coals until the shrimp is pink and opaque, 3 minutes per side. Serve with Pineapple-Lime Salsa.

Servings: 4
Adapted from source: Grilling: Where There's Smoke There's Flavor by Eric Treuille and Birgit Erath