Grilled Indian Shrimp with Asian Chopped Salad
We’ve been making good use of our grill since the weather has gotten nicer, and this was a good dinner from the other night. Shrimp tossed in basting oil and curry salt then grilled and brushed with an indian simmer sauce served with an asian chopped salad… if you want an easy and extremely flavorful dish, this recipe is for you. This made about 48 shrimp and 4 servings of the chopped salad, but can easily be multiplied or divided.
Start off by making a curry salt. Combine 1 tbsp curry powder, 1 tbsp salt, 1 tsp paprika, 1 tsp turmeric and 1/2 tsp onion powder in small bowl and whisk together. Add 1 tbsp of this curry salt to 1 tbsp basting oil and store the rest in a plastic bag. The leftover curry salt can be used in soups, rice or as a rub for any meat. If your grocery store doesn’t carry a basting oil, you can make your own by combining equal parts canoloa and grapeseed oil with dried thyme, parsley and garlic powder to taste. Completely thaw 1 lb frozen peeled and deveined shrimp, pat dry with a paper towel and toss with the basting oil/curry salt mixture. Preheat your grill on high for at least 10 minutes. Divide shrimp evenly among skewers. We have metal ones which are great because they can go right in the dishwasher and be reused. If you use wooden ones, be sure to soak them in water first to prevent the ends from charring. Place the shrimp on the grill, turning the heat down to medium and grill until half the shrimp are just opaque… about 2-3 minutes. Flip the skewers and grill for about 2 minutes more and then brush both sides with an indian simmer sauce and grill until good marks appear. If your grocery store doesn’t carry an Indian simmer sauce, try a specialty market or make your own by combining yogurt, diced tomatoes, tomato puree, onions, garlic, ginger paste and a little bit of the curry salt.
To make the asian chopped salad, combine 1 cup sliced savory cabbage, 1 cup sliced green cabbage, 1/2 cup shredded carrots, 1/4 cup chopped celery, 3 sliced scallions and 1/4 cup cilantro in large mixing bowl. Add in a handful of sliced almonds and a handful of wanton noodle and toss. Dress with any asian style vinaigrette, we used a Ginger Sesame Vinaigrette… I’ve also done it using a Carrot Ginger one, both are great.
You can serve the shrimp on the skewers with the salad on the side, or do what we did and just pile up the salad and surround it with the shrimp off the skewer.