Grilled Colossal Shrimp with Coconut Milk Curry



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Grilled Colossal Shrimp with Coconut Curry

For the curry sauce:

3 TB. vegetable oil
2 TB. minced shallots
2 tsp minced lemongrass
1 tsp. minced garlic
2 TB. curry powder
1 14oz. can coconut milk
1 TB. ground coriander
1 1/2 tsp. sugar
1 tsp. fish sauce
1 tsp. lime juice
1 tsp. tamarind paste
1/2 tsp. salt
2 whole cloves

20 colossal shrimp (about 2 lbs.)
salt and pepper
Vegetable oil for brushing shrimp
2 TB. coarsely chopped basil
Cilantro sprigs

1. To make curry sauce. Heat oil in medium saucepan over high heat. Add shallots, lemongrass and garlic; saute for 2 to 3 minutes. Add curry powder
and saute for 2 minutes longer. Add coconut milk, coriander, sugar, fish sauce, lime juice, tamarind paste, salt and cloves. Bring to a boil; reduce heat
and simmer for 5 minutes or until thickened. Reserve
2. Season shrimp with salt and pepper. Lightly brush shrimp with oil and place in center of cooking grate. Grill 4 to 8 minutes until shrimp turn pink
and opaque in thickest part, turning once halfway through grilling time.
3. To serve, spoon some sauce on serving platter. Arrange shrimp on sauce and sprinkle with the basil and cilantro. Serve with remaining sauce.
Makes 4 servings

Source: Weber - 2006