|||5 lb. 16/20 headless white Gulf shrimp, peeled and deveined|
|||5 canned chipotle Peppers|
|||15 oz. The Perfect Purée Tamarind, thawed|
|||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.