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Grilled Shrimp with Tamarind Recado

By Reed Hearon

This starter was inspired by the tamarind-flavored dishes of Alicia De Angeli, a food writer and consultant in Mexico City, and Mark Miller of Coyote Cafe in Santa Fe.

Recipe information

  • Yield

    Serves 4 as a starter

Ingredients

1 1/2 pounds large shrimp (about 33), shelled and deveined
1 1/2 cups Tamarind Recado
Accompaniment: Charred Habanero Salsa

Preparation

  1. Step 1

    Prepare grill.

    Step 2

    In a bowl toss shrimp with recado and marinate until grill is ready, about 30 minutes. Grill shrimp on a well-oiled rack set 5 to 6 inches over glowing coals, turning them occasionally, until crusty, opaque, and charred, about 4 minutes.

    Step 3

    Serve shrimp with salsa.

La Parilla: The Mexican Grill, published by Chronicle Books.
TagsMexicanLatin AmericanShrimpShellfishSeafoodTamarindChipotleChileVegetablePlum TomatoTomatoStarterDinnerGluten FreeDairy FreeNut FreeEasyGrillingBlenderFood ProcessorSummerCookbooks
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