Grilled Tamarind Shrimp Kebabs
Serves 4
- 1 ½ lb extra large shrimp, peeled and deveined
- 1 cup Maya Kaimal Tamarind Curry
- 2 tablespoons chopped cilantro
- 2 tablespoons sliced scallions
- Indian Naan or other flatbread (optional)
- Pre-heat grill to medium.
- Toss shrimp with ½ cup of Tamarind Curry. Thread shrimp onto 8 skewers.
- Place kebabs on grill and cook for 2 minutes on the first side. Turn the kebabs over and baste with some of the remaining Tamarind Curry. Continue grilling and basting the kebabs until the shrimp are cooked through, a few minutes more. If serving with Naan or other flatbread, place on grill to warm through.
- Garnish kebabs with the cilantro and scallions and serve with grilled naan or other flatbread.