The tamarind tree is grown extensively in tropical climates around the world including the southern parts of Mexico, where it has been a key ingredient in regional dishes, drinks and desserts for centuries.
∗Note: Tamarind is often purchased in solid blocks. To extract the paste, simply break off a golf ball size piece of tamarind and place it in a small saucepan with ½ cup water. Place over low heat for 30 minutes, breaking the tamarind up as it hydrates. Strain the mixture through a fine-mesh sieve using the back of a spoon to help press the pulp through. Discard to the seeds and proceed with the recipe as directed.

Preheat a grill or grill pan to medium-high heat. In a medium bowl, whisk together tamarind, chipotle, lime juice, honey, oil, cilantro and salt. Taste and adjust seasonings as needed. Add shrimp and toss to coat. Using tongs transfer shrimp to the grill; cook just until caramelized, bright pink and cooked through, 1 to 2 minutes per side. Dress a medium serving platter with cabbage, cilantro and lime wedges, arrange shrimp over and serve.