 | Tamarind Shrimp90 shrimp 1.25 hours Eric Lee / Chef, Napa Valley Cooking School, Napa Valley, CA |
| • | 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. |