Curried black tiger shrimp with lime and cilantro
30 uncooked Black Tiger Shrimp, easy peel (16-20/lb. in size)
1 bunch of cilantro, chopped
3 cloves of garlic, sliced
Zest of 1 lime
1 yellow chili, seeded and finely sliced
1 tbsp. cracked coriander seeds
1 tbsp. (Madras) curry powder
1 tbsp. honey
Salt to taste
Combine all of the ingredients for the marinade.
Mix the marinade and shrimp together in a sandwich bag and let stand for 2 hours in the refrigerator.
Heat your grill over high heat.
Grill the shrimp until just cooked through, approx 1 minute per side.
Top the cooked shrimp with cilantro and a squeeze of lime juice.