Tamarind Shrimp

1/4 C vegetable oil
1 large shallot, thinly sliced
1/4 C tamarind pulp

1/2 C boiling water
2 T sugar
1 T soy sauce
1 T fish sauce
3 T lime juice
2 avocados
1 T ginger, peeled and minced
1 garlic clove, minced
2 Thai chiles or 1 serrano, stemmed and minced
1/4 t salt
1 lb large shrimp, peeled and deveined
1/3 C roasted salted peanuts, chopped
4 sprigs cilantro
4 C cooked rice

Heat oil and fry shallot for 2 mins or until golden brown.

Place fried shallots on paper towels and reserve oil.
Soak tamarind pulp in hot water for 5 mins or until softened.

Strain tamarind and discard solids.

Add sugar, soy sauce, fish sauce, and 1 1/2 T lime juice to tamarind.

Stir until sugar is dissolved.
Cut avacados and toss with remaining 1 1/2 T lime juice.

Sauté ginger, garlic, chiles, and salt in oil for 30 seconds.

Add shrimp and sauté an additional 90 seconds.

Add tamarind and simmer 2 mins or until until shrimp are cooked.
Spoon shrimp and avocado over rice.

Garnish with peanuts, fried shallot, and cilantro.

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