Marinate for a minimum of 30 minutes, but for best results marinate for 1 hour.
SERVES 4
INGREDIENTS:
1 pound large shrimp, peeled and deveined
1 cup coconut milk
1 tablespoon curry powder
1 tablespoon tomato paste
2 cups cherry tomatoes
½ onion, cut into large chunks
salt and pepper, to taste
½ cup cilantro, chopped
1 lemon, cut in wedges
PREPARATION:
1. Place the shrimp in a large self-sealing bag.
2. Stir together the coconut milk, curry powder, and tomato paste. Pour over shrimp and marinate them in the refrigerator for an hour.
3. When shrimp are marinated, preheat grill to medium heat. Place cherry tomatoes and onion pieces on 4 skewers and season with salt and pepper. Divide the shrimp among 4 separate skewers and season with salt and pepper.
4. Vegetables cook slower than shrimp, so put them on the grill 2–3 minutes before putting the shrimp on, depending on desired doneness. Turn several times. Shrimp cooks quickly and should only take 1 or 2 minutes on each side depending on desired doneness and grill temperature. Grill until pink and no longer opaque, but not rubbery.
5. Remove skewers from grill, and divide among 4 plates. Sprinkle cilantro over the top and serve with lemon wedges. This is delicious served with Kale and Quinoa Tabbouleh
NUTRITIONAL INFORMATION PER SERVING: 146.9 calories, 19.4g protein, 14.2g carbohydrates, 2.6g fiber, 4.2g sugar, 2.6g fat, 1.3g saturated fat, 165.0mg cholesterol, 583.9mg sodium