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
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.
