SPICY CURRY GRILLED SHRIMP
Number Of Ingredients 2
Steps:
- 1 pound large shrimp, shelled and deveined 1 1/2 teaspoons mild curry powder 1/4 teaspoon cayenne pepper 1/4 teaspoon ground ginger 1/4 teaspoon ground coriander 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground pepper 1/2 cup plain whole-milk yogurt 2 teaspoons finely chopped mint 2 teaspoons finely chopped cilantro 1/4 teaspoon cumin seeds 1 large English cucumber (1 pound)-halved lengthwise, seeded and thinly sliced on the bias 1 medium jalapeño-halved lengthwise, seeded and thinly sliced Lemon wedges, for serving BUY INGREDIENTS HOW TO MAKE THIS RECIPE Light a grill. In a large bowl, toss the shrimp with the curry powder, cayenne, ginger and coriander and 1 tablespoon of the olive oil. Season with salt and pepper. Grill the shrimp over moderately high heat until slightly charred and white throughout, about 2 minutes per side. In a medium bowl mix the yogurt with the mint, cilantro, cumin seeds and the remaining 1 tablespoon olive oil. Stir in the cucumber and jalapeño, and season with salt and pepper. Serve the grilled shrimp with the cucumber salad and lemon wedges. CONTRIBUTED BY MELISSA RUBEL JACOBSONPHOTO © HELENE DUJARDIN PUBLISHED AUGUST 2012
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