Grilled Colossal Shrimp with Coconut Milk Curry
Makes 4 servings

Ingredients

• 3 Tablespoon vegetable oil
• 2 Tablespoon shallots minced
• 2 teaspoon lemongrass minced
• 1 teaspoon garlic minced
• 2 Tablespoon curry powder
• 1 can (14-ounces) coconut milk
• 1 Tablespoon ground coriander
• 1-1/2 teaspoon sugar
• 1 tsp . fish sauce
• 1 teaspoon lime juice
• 1 teaspoon tamarind paste
• 1/2 teaspoon salt
• 2 whole cloves

• 20 colossal shrimp (about 2 pounds)
• salt (to taste)
• pepper (to taste)
• Vegetable oil for brushing shrimp
• 2 Tablespoon coarsely chopped basil
• Cilantro sprigs

Directions

1. In medium saucepan over high temperature, heat oil. 
2. Add the shallots, lemongrass, and garlicup Sauté for 2 to 3 minutes. 
3. Next, add the curry powder and sauté for 2 minutes longer. 
4. Finally, add the coconut milk, coriander, sugar, fish sauce, lime juice, tamarind paste, salt, and cloves. 
5. Bring to a boil; and reduce heat and simmer for 5 minutes or until thickened. Put to one side.

1. Season shrimp with salt and pepper. 
2. Lightly brush shrimp with oil and place in center of cooking grate. 
3. Grill 4 to 8 minutes until shrimp turn pink and opaque in thickest part (turning once halfway through grilling time).
4. To serve, spoon some sauce on serving platter. 
5. Arrange shrimp on sauce and sprinkle with the basil and cilantro. 
6. Serve with remaining sauce.