GRILLED CUMIN SHRIMP
8 tbsp (1 stick) butter
1 large clove of garlic, finely minced
2 tsp ground tumeric
1 1/2 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp salt
2 lemons, juiced
2 Lbs large shrimp, shelled and deveined, tails left on
1. Melt butter in saucepan, stir in garlic, tumeric, cumin, coriander, salt and lemon juice.
2. Skewer shrimp, pour some sauce over to coat. Save remaining sauce for dipping.
3. Grill on Shinwa until shrimp are golden brown, about 3-4 minutes per side.
4. Dip in extra sauce/marinade if desired.
The Shinwa Traditional
Chicken and Artichoke Stir Fry
Grilled Pork Tenderloin with Spicy Watermelon Salad
Beef Skewer with Spicy Peanut Dipping Sauce
Mixed Mushrooms on Grilled Bread
SHARE YOUR RECIPES
Do you have a great recipe you'd like to share with us?
Submit it here!