- 2 tablespoons brown mustard seeds
- 2 1/2 teaspoon tamarind concentrate or paste, or 3 tablespoons lime juice
- 3 tablespoons finely chopped fresh cilantro
- 2 tablespoons melted coconut oil, divided
- 1/2 teaspoon coarse sea salt, divided
- 1 1/2 pound large shell-on, easy-peel shrimp
- Prepare a grill for medium-high heat cooking.
- Place mustard seeds in a small heavy skillet and cook, shaking skillet frequently, until seeds are toasted and fragrant, about 3 minutes; you can do this on the grill grate or on the stove top over medium-high heat.
- Cool the seeds slightly, then pulse them in a spice grinder until crushed.
- Transfer to a large bowl and stir in tamarind, cilantro, 1 tablespoon of the oil and 1/4 teaspoon of the salt. Set aside.
- In another bowl, toss shrimp with remaining 1 tablespoon oil and 1/4 teaspoon salt.
- Thread shrimp on 6 (12-inch) metal skewers or place them in a grill basket.
- Grill, turning once or twice, until shrimp are just cooked through, 4 to 5 minutes total.
- Add to the bowl with mustard seed sauce and toss to coat. Serve hot.
Per Serving (Serves 8-10 as an appetizer, 4 as a main dish): Serving size: (as an appetizer), 100 calories (45 from fat), 5 g total fat, 3.5 g saturated fat, 100 mg cholesterol, 590 mg sodium, 2 g carbohydrates, 11 g protein.
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