Thai Style Grilled Shrimp

Just a squeeze of lime juice and 

a sprinkling of chopped cilantro and 

they are ready to serve.

Pat dry the shrimp with paper towels, 

and then skewer, 3 shrimp per small skewer.

Brush on the red curry paste.

I used Thai red curry paste.  If you do not have that 

on hand, look in your refrigerator. Any of these other types of spicy pepper pastes 

will work as well. You may have something different on hand, 

this was just a selection from my refrigerator, to show you as 

an example. 

The curry paste of course will have a more complex

flavor, since it includes the peppers, plus, Garlic, 

Lemongrass, Shallots, Galangal, Shrimp paste, 

Kaffir Lime leaves and salt.

If using a different form of red peppers, other than 

red curry paste, add some lime juice and fish sauce 

to enhance its flavor and give it a Thai influence. 

As Always,

ENJOY!

INGREDIENTS

1 lb. of shrimp, pat dry with paper towels

1 Tbsp. red curry paste

fish sauce or lime juice, as needed

skewers

Heat Grill of cast iron griddle.  Brush lightly with oil.  Cook shrimp turning once, until both sides are pink.  

Serve on platter with lime and a sprinkling of cilantro.