1 large English cucumber (1 pound)—halved lengthwise, seeded and thinly
sliced on the bias
1 medium jalapeño—halved lengthwise, seeded and thinly sliced
Lemon wedges, for serving
How to Make It
Light a grill. In a large bowl, toss the shrimp with the curry powder, cayenne, ginger and coriander and 1 tablespoon of the olive oil. Season with salt and pepper. Grill the shrimp over moderately high heat until slightly charred and white throughout, about 2 minutes per side.
In a medium bowl mix the yogurt with the mint, cilantro, cumin seeds and the remaining 1 tablespoon olive oil. Stir in the cucumber and jalapeño, and season with salt and pepper. Serve the grilled shrimp with the cucumber salad and lemon wedges.
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