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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.