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Tamarind Shrimp

90 shrimp

1.25 hours

Source: Chef Eric Lee, Napa Valley Cooking School

    • 15 oz. The Perfect Purée Tamarind Puree,  thawed
    • 5 lb. 16/20 headless white Gulf shrimp, peeled and deveined
    • 5 canned chipotle Peppers
    • 2 onions, quartered and grilled
    • 17 cloves roasted garlic
    • 5 Roma tomatoes, grilled
    • 5 tsp. salt
    • 2 1/2 oz. lime juice
    • 1/2 cup chopped cilantro
Method:
1. Except for the shrimp, combine all of the ingredients in a food processor fitted with a metal blade. Process to the desired consistency and refrigerate until ready to use.
2. Marinate shrimp for up to 45 minutes. Grill the shrimp over charcoal.