This is a favorite hot weather meal - my mother always made this every summer when I was growing up. Like her, I marinate shrimp with a tamarind-honey glaze, then skewer them and toss it on the grill. Served with a light and refreshing salad of green papaya, sun-dried tomatoes, fresh herbs and my lime dressing.
Pure Cane Sugar
White Wine Vinegar
Fish sauce (anchovy extract, salt, water, fructose, hydrolysed vegetable protein)
Thai chili pepper
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.