Grilled Thai Red Curry Shrimp
10 giant whole Prawns (with heads on)
4 tablespoons Thai red curry paste
1/4 cup fish sauce
1 lime, juiced
1 teaspoon kosher salt
3 tablespoons butter, melted
Dried Thai basil, red chile flakes for garnish
Use a pair of kitchen shears to snip along the back of the prawns, pulling out the vein. Place prawns in a large bowl. Add half the curry paste, the fish sauce, lime juice, and salt, and toss until evenly combined and coated. Place in fridge and let marinate 30 minutes.
Combine melted butter and remaining curry paste in a clean large bowl.
Heat a grill pan or outdoor grill, and cook the prawns 2-3 minutes on each side, or until fully cooked and slightly charred. Add the cooked prawns to the bowl with the butter and curry paste, then toss to coat evenly.
Place in a serving bowl and season with kosher salt. Garnish with a sprinkle of dried basil and chile flakes.
Serves 4 as an appetizer or 2 as an entree
Recipe courtesy of Alejandra Ramos