Camarones al Tamarindo

7 oz. Tamarind pulp
2 C. Water
1 C. tamarind paste (from step 1)
1/2 Red Onion
finely chopped
2 cloves garlic
1/2 inch ginger
1 cup Vegetable stock
2 chipotle chiles in adobo
2 tsp Salt
2 Tbsp. Molasses
2 Tbsp. Sugar
1/2 cup water
1 tbsp Vegetable oil
Rice bran oil
For the Tamarind Paste: (Step 1)
Break up the tamarind pulp into smaller pieces. Pour the water in a pot and add in the tamarind paste. Bring to a simmer and continue cooking for about 10-15 min or until it looks thick. Strain to get rid of the seeds. Measure out 1 cup of the strained tamarind pulp and set aside. *Use to make Tamarind Salsa
For the Tamarind Salsa:
In a small pot, heat up the oil. Add the red onion and garlic and ginger, cook until fragrant. Add the vegetable stock, tamarind paste and bring to a simmer for 2 minutes. Remove from the heat. Transfer to a blender. Add chipotle chiles, sugar, molasses, salt and blend until smooth. Taste it and adjust the seasoning. Check the consistency, thin out with water if necessary.
For the Shrimp
Lightly salt the shrimp. Sautee or grill the shrimp. Toss with a little bit of the tamarind salsa.
To Serve
Skewer the shrimp, arrange in a platter and serve a small bowl of tamarind salsa on the side for extra dipping.