Grilled Tandoori Shrimp with Mint Sauce
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1
½ lb (681g) extra-large (12 to 16 per lb) shrimp, shelled, deveined |
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Butterfly shrimp by making a deep lengthwise incision from the tail to the end. Do not cut all the way through. Combine turmeric, coriander, sweet paprika, kosher salt and pepper in a bowl. Place shrimp into a sealable plastic bag and pour in dry ingredients and toss to coat well. Close bag and place into the fridge.
Prepare
the barbecue for direct grilling. Preheat the grill to high heat. Oil shrimp and season with salt and pepper. Place the
shrimp, opened flat, on an oiled rack set 5 to 6 inches over heat, turning
once, until cooked through, about 1 minutes on each
side or until they turn bright pink and opaque. Serve immediately with sauce.
Yields: 4 servings.
Mint Sauce
1
cup packed fresh mint leaves (250ml)
1 shallot finely chopped
1 small fresh red Thai Chile,coarsely chopped,seeded (1 to 1 ½ teaspoons)
(5to7ml)
1 large garlic clove, chopped
¼ cup fresh lime juice (60ml)
2 tablespoons water (30ml)
2 teaspoons sugar (10ml)
¾ teaspoon ground cumin (4ml)
¾ teaspoon salt (4ml)
Strip mint from stem and add to blender with chopped shallots, garlic, chili, sugar, water, cumin, salt and squeeze in lime juice. Blend and pour into a bowl for dipping.
Sauce is best eaten the day it is made (the colour will turn overnight). Keep chilled, covered.
Makes about ½ cup (125ml)
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