Serves: 4
Total Calories: 239

FOR THE SAUCE:
2 tablespoons vegetable oil
2 tablespoons minced shallots
2 teaspoons minced (white part only)
1 teaspoon minced garlic
1 tablespoon curry powder
i cup coconut milk
1 1/2 teaspoons granulated sugar
1 teaspoon Asian fish sauce
1 teaspoon lime juice
1 teaspoon tamarind, pulp
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch cloves

1 1/2 to 2 pounds jumbo shrimp (16 to 20 shrimp), peeled and deveined
vegetable oil
kosher salt
freshly ground black pepper

2 tablespoons coarsely chopped fresh basil

TO MAKE THE SAUCE: In a medium saucepan over medium-high heat, warm the vegetable oil. Add the shallots, lemongrass, and garlic. Cook for 2 to 3 minutes, stirring occasionally. Add the curry powder and cook for 1 minute more, stirring occasionally. Add the remaining sauce ingredients. Bring to a boil, then lower heat to a simmer. Cook for about 5 minutes. Strain through a fine-mesh sieve. Set aside.

Lightly brush or spray the shrimp with vegetable oil. Season with salt and pepper. Grill over Direct High heat until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the sauce and jasmine rice, if desired. Sprinkle with the fresh basil.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 239
Calories from Fat: 165

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