Mexican-Grilled Shrimp With Smoky Sweet Sauce

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Southern Living


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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

Smoky Sweet Sauce

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