Sun-Dried Tomato Spiced Shrimp

Ingredients

• 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
• Cooking spray

Preparation

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.
2. Prepare grill to medium-high heat.
3. Place shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done.