THE SAUCE:
THE SHRIMP First off, preheat your grill to medium high—you also want to make sure it’s well cleaned and liberally oiled so that the shrimp don’t stick to the grating while they’re cooking. Now, in a medium-large bowl, toss the shrimp over and over again in the sesame oil to make certain they are uniformly covered. Note: The shrimp should be touching but not pressed tightly together.
1 lb. 16-20 ct. shrimp, peeled, and deveined
2 Tbsp. toasted sesame oil
3 Tbsp. curry powder, spicy
1 tsp. Frank Davis Seafood Seasoning
Salt and coarse ground black pepper to taste
Next, make the coating sauce by whisking together the yogurt, mint, lime juice, and lemon zest.
When it is thoroughly combined, set it aside for the flavors to marry.
Then immediately sprinkle on the curry powder and the seafood seasoning and toss them once again. This creates a spicy paste on the shrimp.
At this point, carefully thread the shrimp onto metal or wooden skewers, bending each one to pass through a good portion of the body.
Finally, right before placing the skewers on the grate lightly sprinkle each shrimp with salt and pepper to taste. All that’s left is to grill the skewered shrimp, leaving the lid open on the pit, until they are just opaque (3 to 4 minutes per side ought to do it).
When you’re ready to eat, serve them hot off the grill with the yogurt sauce as an appetizer or on a bed of rice as an entrée.
½ cup plain low fat yogurt
¼ cup coarsely chopped fresh mint
3 Tbsp. lime juice
Zest of one lemon
