Spicy BBQ Shrimp

Ingredients

• 1 Fresh Lemon Juiced
• 2 Tablespoon Soy Sauce
• 1 Tablespoon Dijon Mustard
• 2 Cloves Garlic, Minced
• 1 Teaspoon Diced Fresh Ginger
• 1 Tablespoon Brown Sugar
• 2 Teaspoons Curry Paste
• 2 Pound Large Shrimp – Peeled And Deveined

Directions:

1. In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour or more.
2. Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
3. Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.
4. Serve with Cucumber Salad and Jasmine or white rice.

ASIAN CUCUMBER SALAD

Ingredients

• 3 Cucumbers – Halved Lengthwise, And Sliced
• 3 Teaspoons Salt
• 1/2 Cup Rice Vinegar
• 1/4 Cup White Sugar
• 2 Tablespoons Sesame Oil

• 1 Tablespoon Minced Garlic
• 1 Tablespoon Minced Fresh Ginger Root
• 1 Tablespoon Sesame Seeds Toasted
• 2 Fresh Red Chile Peppers, Sliced

Directions

• Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
• Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; whisk to emulsify.
• Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chili peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.