Whizbang Cafe Calypso Shrimp

Jumbo shrimp, 6 per person
4 tablespoons butter
1 teaspoon fresh ginger
1 teaspoon chopped garlic
3/4 tablespoon curry paste
1 tablespoon tamarind paste
1/2 cup Coco Lopez
2 tablespoons brown sugar

Saut� garlic and ginger in butter for 1 minute. Add remaining ingredients. Add shrimp; cook until firm and pink in color. Arrange shrimp over rice. Pour over sauce reduction.

Source: Chef Tommy Sanford, Whizbang Cafe