Tamarind was a common ingredient in the kitchen where I grew up as child in Penang, Malaysia. It comes from a large tree where the sticky tart pulp wraps around a few large seeds inside pods which do not open. It can be consumed fresh or dried and it will get even tarter after the pods are dried. Its fruit was well known to the ancient Egyptians and to the Greeks as early as in the 4th Century B.C. Originally from tropical Africa in Sudan, it was introduced into India before being adopted my many cultures worldwide. When I was a student, I remembered how refreshing an iced tamarind drink felt. If you’ve ever had Worcestershire sauce, you’ve tasted tamarind. Tamarind has layers of sour flavor complexity that no other fruit like lime or lemon can match. That’s why it’s an important ingredient in chutneys, curries and sauces, and yes, including some brands of American barbecue sauce. In this recipe, I combine some barbecue rub, coconut milk, and tamarind pulp to create great shrimp appetizer or main dish. The sweet and sour flavors really come alive on a grill once you slightly char your shrimp.