Shrimp and Avocado in Tamarind Sauce

Ingredients

• ¼ cup tamarind pulp (from a pliable block)
• ½ cup water
• 1 garlic clove
• ¼ teaspoon salt
• ¼ cup vegetable oil
• 1 large shallot
• 1 pound large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
• + 10 more ingredients
• • 1 tablespoon fresh ginger
  • 2 tablespoons sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Asian fish sauce
  • 3 tablespoons fresh lime juice
  • 2 firm-ripe California avocados
  • fresh cilantro sprigs
  • jasmine rice
  • ¹/₃ cup roasted salted peanuts
  • 2 1 1/2- to 2-inch-long fresh Thai chiles or 1 serrano

Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallot, stirring, until golden brown, about 2 minutes. Transfer with a slotted spoon to paper towels to drain (shallots will crisp as they cool). Reserve oil. Soak tamarind pulp in boiling-hot water in a ...

View full recipe at Epicurious