Grilled Shrimp with Tamarind, Roasted Pepper, and Chile

I’m not sure exactly where this recipe comes from. It uses Thai ingredients, but doesn’t register as Southeast Asian; once you factor in the quinoa salad and a roasted yellow pepper sauce, you’re left with something distinctly American. That sauce dates the dish—pepper purees were big in the 1990s—but twenty years later this brightly colored example still works. What wasn’t typical of that culinary era is quinoa. No one knew what it was back then. Now, it’s everywhere and in different forms