To get the most flavor from the marinade, press the sides of the bag when you turn it during the marinating process.
1 (8-ounce) jar oil-packed sun-dried tomato halves
1 cup chopped fresh cilantro
1/2 teaspoon lemon rind
2 tablespoons fresh lemon juice
1 1/4 teaspoons curry paste
1 1/2 pounds large shrimp, peeled and deveined
How to Make It
Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Place 1 tablespoon reserved oil in a food processor. Coarsely chop 1 cup tomatoes; add to food processor. Place remaining oil and sun-dried tomatoes in sun-dried tomato jar; reserve for another use. Add cilantro, rind, juice, and curry to food processor; process until smooth. Combine tomato mixture and shrimp in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove shrimp from bag; discard marinade.
Prepare grill to medium-high heat.
Place shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
Outstanding. I used red curry paste. I was cooking for two, so only used about half the amount of shrimp and saved some of the excess marinade (unused, of course), which made a delicious condiment for sandwiches.
This was really delicious! I used parsley instead of cilantro, because my husband hates cilantro. Also used red chilli paste instead of green curry, because that's what I had on hand. Marinated the shrimp for about 2 hours, and also pressed some of the marinade onto them before grilling. Served with the coconut-almond couscous and grilled asparagus from the menu in Cooking Light. Wonderful!
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