Spicy Grilled Shrimp with Curried Butter Sauce

Prawns or jumbo-sized shrimp work best on the grill, with about 1⁄3 to 1⁄2 pound of shrimp per person. After peeling, it will weigh slightly less.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 4


  • 1 1⁄2 tsp. Madras curry powder, divided
  • 1⁄2 tsp. cayenne pepper, divided
  • 1 1⁄2 lbs. jumbo shrimp or prawns, peeled and cleaned
  • 1⁄2 cup butter
  • 4 shallots, peeled and minced
  • 2 cloves garlic, peeled and chopped
  • Juice of 1⁄2 lemon
  • 2 tsp. chopped cilantro


  • Mix 1⁄2 teaspoon curry powder and a pinch cayenne pepper and sprinkle over the the shrimp. Thread the shrimp onto skewers. Cover with aluminum foil and chill for 1 hour.
  • Melt the butter in a small saucepan over medium heat. Add the shallots and garlic and sauté 5 minutes. Stir in the rest of the curry powder and cayenne pepper, lemon juice, and cilantro. Remove from heat and keep warm.
  • Set grill to medium-high. Grill the shrimp skewerss for about 1 minute per side, until they turn pink. Brush with the butter sauce after turning. Mound the shrimp on a platter and drizzle the remaining sauce over all.