Friday, August 7, 2009

Grilled curried shrimp with mint-lime sauce

Shrimp on the barbie is one of the true summertime pleasures that just can’t be beat! I bought jumbo shrimp for this dish, and originally planned to skewer them, but at the last minute Mike and I decided to just do them in our grill pan instead. It’s a “frying pan” with holes cut in the bottom. Since our shrimp were pre-cooked when I bought them, they only took a few minutes. We wrapped a few ears of corn in foil and put them on first. After about 8 minutes, the shrimp went on, and 4 minutes later, supper was served. I added a green salad and the sauce for the shrimp, and that was it. Even with the prep time, this was easily less than a thirty minute meal.

Not everyone will think the sauce is necessary (or even like it)! The beauty of this recipe is that each diner at your table can take or leave the sauce as they choose. I love the sauce, and I think that it adds a lot to the flavor. Try it both ways and see what you like :-)

Grilled Curried Shrimp with Mint-Lime Sauce

1 lb jumbo shrimp
2-3 T sesame oil
2-3 T curry powder or paste
Salt and pepper

1 c plain yogurt
1/4 c fresh mint leaves, chopped
Juice and zest of a lime

Mix the shrimp with the oil and spices in a bowl. Skewer them or pour them out into a grilling pan. Cook for about 4 minutes on the grill.

Mix the yogurt, mint, and lime together and serve on the side as a dipping sauce.

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