Spicy grilled shrimp with thai mango chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skewers Soaked in Water Overnight | |
| 16 | Jumbo Shrimp; (Peeled, Deveined, and Butterflied) | |
| 1 | Dried Habanero; Reconstituted | |
| ¼ | Onion; Coarsely Chopped | |
| 2 | Cloves Garlic; Chopped | |
| ½ | teaspoon | Curry Powder |
| 2 | ounces | Sesame Oil |
Directions
Created by: Chef Tim Schafer
Chile Today - Hot Tamale
Puree paste ingredients, then add oil slowly until smooth. Skewer shrimp 4 to a skewer; brush with paste. Let sit in room temperature for thirty minutes.
*Pre-heat grill and cook shrimp skewers over medium heat for two minutes on each side.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998
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