Tamarind Barbecued Shrimp

1 1/2 c Water
3 tb Tamarind concentrate
1 1/4 c Mirin
2/3 c Soy sauce
1/4 c Golden brown sugar, packed
2 tb Ginger peeled, chopped
4 lg Garlic clove(s), chopped
1 ts Dried crushed red pepper
32 lg Uncooked shrimp peeled and deveined
32 Bamboo skewers soaked in water for 10 min
Vegetable oil

Combine water and tamarind concentrate in heavy large saucepan. Whisk over medium-high heat until concentrate dissolves. Add mirin, soy sauce, sugar, ginger, garlic and dried red pepper. Boil until reduced to 1 1.3 cups, about 15 minutes.

Prepare barbecue (medium-high heat). Thread 1 shrimp on each skewer. Pour 2/3 cup sauce into small bowl and reserve for serving. Brush shrimp with some of the remaining sauce. Brush barbecue rack with oil. Grill shrimp until just cooked through, basting occasionally with sauce, about 3 minutes per side.

Arrange skewers on platter. Serve, passing reserved sauce separately.

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