Recipe of the Day

Being from Louisiana and having a bloodline that runs deep within the South of Louisiana, I believe my love for certain foods is simply a part of me. Anyone who knows me will tell you that I love shrimp in any shape, form and fashion. From baked, broiled and even the dreaded Deep Friend versions, I have been know to destroy some shrimp dishes.

Shamefully I must admit that if we are really good friends, I can often be seen asking you if you are gonna finish your shrimp. I know that it is tacky and painfully embarrassing but I can not help it and I mean that in a classy way. Check out this recipe for Grilled Shrimp with a Touch of Sweetness.

Ingredients:
2 pounds unpeeled, large fresh shrimp
20 (12-inch) skewers
1/2 cup firmly packed dark brown sugar
6 garlic cloves, pressed
1 canned chipotle pepper in adobo sauce, minced
1 tablespoon adobo sauce
2 tablespoons rum
2 tablespoons water
1/4 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon olive oil

Directions:
Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.

Cook brown sugar in a small heavy saucepan over low heat until melted. Add garlic and next 6 ingredients. Cook 5 minutes or until tamarind paste melts. Remove from heat.

Brush shrimp with olive oil. Grill, without grill lid, over medium-high heat (350° to 400°) for 4 to 6 minutes or until shrimp turn pink, turning once, and basting with tamarind glaze. Serve with Smoky Sweet Sauce.