* 2 lb. Raw shrimp
* 4 teaspoons olive oil
* Salt and pepper

For the tamarind chipotle sauce:
* 2 tablespoons olive oil
* 1/2 tablespoon butter
* 2/3 cup chopped red onion
* 2 cups of cleaned tamarind pulp
* 3 chipotle peppers in adobo, chopped very finely (from canned chipotles in adobo)
* 1 tablespoon adobo the chipotles were in
* 2 cups liquid fish stock
* Salt and pepper
* 3 pink grapefruits, peeled then separated in pieces, each piece's white skin peeled off
* 1 and 1/2 cups cooked rice

Preparation:

1) Peel the shrimp and leave the tails on, reserve the shells. If your shrimp were not packaged already deveined, remove the black vein, make a small cut on the belly side of the shrimps. Season with salt and pepper then dip them in olive oil. Put the shrimp in a closed glass container and keep them in the refrigerator.

2) In a skillet, fry with butter and two tablespoons of olive oil, shrimp shells, onion, tamarind pulp and chipotle chillies with the adobo, add the broth and cook over low heat for 15 minutes.

3) Blend to liquefy completely using a blender, until the tamarind pulp, onions and juice pass through a strainer; discard any unwanted solids.

4) Take the shrimp out of the refrigerator and place them in a nonstick skillet and cook them for 2 minutes on each side to cook and warm them up; but do not overcook the shrimp! Put the sauce in the bottom of each dish to be served, white rice over the sauce in the center and arrange the shrimp around, alternating slices peeled grapefruit and shrimp.

Enjoy your mexican style tamarind shrimp...