Grilled Curried Shrimp
Serve these spicy shrimp as hors d'oeuvres with a tangy mango chutney for dipping. You can make your own or purchase prepared chutney at most supermarkets or gourmet-food shops. Set out plenty of toothpicks so your guests can help themselves.
- Servings: 8
Source: Martha Stewart Living, January 2003
- 1/4 cup olive oil
- 1 teaspoon coarse salt
- 1 teaspoon sugar
- 1 teaspoon curry powder
- 1/4 teaspoon paprika
- 1 pound large shrimp, peeled, deveined, and the tail section left on
- Mango chutney, for serving
In a medium bowl, combine oil, salt, sugar, curry powder, and paprika. Add shrimp; toss until well coated. Place in refrigerator; let marinate 1 hour.
Heat a grill pan over medium-high heat. Remove shrimp from refrigerator; letting excess marinade drip into bowl, transfer shrimp to grill pan, working in batches, if necessary.
Grill until shrimp are opaque and slightly browned on the outside, about 2 minutes on each side. Transfer to a platter; serve hot with chutney.