Prepare a marinade with minced garlic, olive oil and juices; add salt and pepper. Add previously cleaned and de-veined shrimps with tails. Allow to rest for 1 hour, approximately. Take out from marinade and put 3 shrimps on each skewer. Roast in a very hot skillet or on the grill. De-glaze with white wine and add the remainder of the marinade, tamarind concentrate and sugar. Reduce. Pour sauce over shrimp. Sprinkle with any finely chopped green herb for decoration.
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