Yield
4 servings (serving size: about 6 ounces)

To get the most flavor from the marinade, press the sides of the bag when you turn it during the marinating process.

How to Make It

Step 1

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.

Step 2

Prepare grill to medium-high heat.

Step 3

Place shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done.

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