Tropical Grilled Shrimp with Curried Yogurt Sauce

Tropical Grilled Shrimp with Curried Yogurt Sauce
Tropical Grilled Shrimp with Curried Yogurt Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Tropical Grilled Shrimp

  • 1

    jar Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce

  • 1/3

    cup Rex Goliath Chardonnay

  • 2

    tablespoons O Meyer Lemon Olive Oil

  • 2

    cloves of garlic, chopped

  • 1/3

    cup fresh cilantro, chopped

  • 1

    pound Wild American Shrimp, peeled and deveined, tails left on

  • Curried Yogurt Sauce

  • 1

    cup Fage Plain 0% Greek Strained Yogurt

  • 2

    tablespoons Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce

  • 1

    teaspoon fresh lime juice, plus the zest of 1 lime

  • 1

    tablespoon yellow curry powder, to taste

  • 2

    tablespoons red onion, minced

Directions

Measure and set aside approximately 2 tbsp of Pineapple Coconut Mango Tequila Sauce to be used in Curried Yogurt Sauce. In a plastic zip closure bag, combine remaining sauce, wine, olive oil, garlic and cilantro and squeeze the bag to combine well. Add shrimp and marinate for 5 minutes. Preheat grill to medium high heat. Remove shrimp and discard marinade. Grill shrimp on skewers for 3-5 minutes, until shrimp turn pink and firm. Serve with curried yogurt sauce for dipping. Curried Yogurt Sauce Combine all ingredients in a nonreactive bowl and chill. This sauce can be made 1 day in advance. Serve as a dipping sauce with Tropical Grilled Shrimp.

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