Ginger Curry Shrimp Skewers
These spicy kabobs are made with fresh gingerroot and curry powder.
10 min.prep time
20 min.total time
1 tablespoon finely chopped fresh gingerroot
2 teaspoons curry powder
1/2 teaspoons finely chopped fresh garlic
1/2 pounds (21 to 25 count) fresh large raw shrimp, peeled, deveined
1/3 cup sweetened flaked coconut, toasted
1/4 cup chopped green onion
Heat gas grill to medium or charcoal grill until coals are ash white.
Melt butter in 1-quart saucepan; stir in ginger, curry powder and garlic; reserve 2 tablespoons butter mixture. Thread shrimp onto 4 (14 to 16-inch) skewers. Brush with butter mixture.
Place skewers onto grill. Grill, turning and brushing with butter mixture 8-10 minutes or until shrimp turn pink .
Brush reserved butter mixture onto shrimp before serving; sprinkle with coconut and green onions.
If using bamboo skewers, soak them in cold water for 20 minutes before threading shrimp. This reduces the chance of exposed skewers ends burning on grill.