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Grilled Shrimp with Tamarind Recado
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.
1 1/2 lb. large shrimp (about 33), shelled,
deveined
1 1/2 cups tamarind recado |
Accompaniment: charred habanero salsa |
Prepare grill.
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. Serve shrimp with salsa.
Serves 4 as a starter.
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