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Thai Shrimp Skewers

appetizers, thai, shrimp

1 pound large shrimp
4 teaspoons vegetable oil
1 teaspoon mild Thai red or green curry paste
1/4 cup finely chopped fresh coriander

Peel and devein shrimp; rinse and pat dry. In large bowl, stir oil with curry paste. Add shrimp; toss to coat evenly. (Make-ahead: Cover and refrigerate for up to 8 hours.) Thread 2 shrimp onto each of 20 short soaked wooden skewers. Place on greased grill over medium heat; close lid and cook, turning once, for about 5 minutes or until pink, crisped and firm to the touch. Transfer to serving plate. Sprinkle with chopped coriander. TIP: Some red curry pastes are very hot; a mild brand with authentic flavour is Asian Home Gourmet.

Contributor: Meals in Minutes - Canadian Living

Yield: about 20 pieces

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