1lbjumbo shrimpor large shrimp, peeled and deveined
1Tbspsweet chili sauceplus additional for dipping
let's do it
Mix lime juice, fish or soy sauce, mustard powder, garlic, brown sugar and curry paste together in a shallow baking dish or medium-sized mixing bowl until completely combined.
Dry any excess moisture from peeled and deveined shrimp, add to marinade then stir to coat. Cover and refrigerate for 45 minutes while preheating grill to medium heat.
When grill is hot, move coals to one side of grill or turn off burners on one side of grill. Lightly oil grill grates on the side without direct heat underneath. If desired, thread shrimp onto skewers or place them individually onto the oiled section of the grill.
Grill shrimp 2–3 minutes per side or until firm and opaque. Remove from grill to a platter and squeeze a bit of fresh lime juice over shrimp. Brush or toss with sweet chili sauce or serve it on the side.
One Last Thing
Red Thai curry paste contains a blend of red chili, garlic, lemongrass, ginger and Thai lime leaf—it’s delicious and very inexpensive!