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!
Sun-Dried Tomato Spiced Shrimp
becwells Posted: 04/30/09
EMatthews Posted: 05/28/11
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.