By Jeff Parker
This recipe was inspired by a street food recipe that I ate regularly while attendeding cooking school in Thailand. Only instead of shrimp, it was pretty much squid-on-a-stick that would be grilled to order and the stuck in a little plastic bag filled with sweet chili sauce.
I wanted to punch up the flavor a bit so I first marinated the shrimp in a simple bath of red curry paste, coconut milk, garlic and cilantro. Although I prefer to make curry pastes from scratch, but in the interest of time and convenience, the …read more
Source:: grillingoutdoorrecipes.com
