Grilled Vadouvan Curry Shrimp

• Seafood

  • 1 1/4 lb Shrimp, large

• Produce

  • 8 Garlic cloves
  • 1 Lime, wedges
  • 2 Scallions
  • 3 Shallots, large

• Condiments

  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 3/4 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 2 tbsp Butter

• Other

  • 1 Packet Of rawspicebar vadouvan miz

Found on thebbqbuddha.com

Description

Ingredients

• 1 Packet of RawSpiceBar vadouvan miz
• 2 Tbsp. vegetable oil
• 3 large shallots thinly sliced
• 8 garlic cloves, thinly sliced lengthwise
• ¾ tsp. kosher salt
• 2 Tbsp. butter
• 1.25 Lbs. large shrimp shelled and deveined
• 2 Tbsp. fresh lime juice
• 2 scallions, thinly sliced
• Lime wedges, for serving

Directions

• Preheat the BGE to 350°
• Cook the shrimp over direct heat with half the vadouvan mix and some of kosher salt
• Once the shrimp are cooked about ½ way (2 minutes each side) take off the grill and set aside
• Place the skillet on the cooking surface of the BGE and preheat
• Add shallots and garlic and cook, stirring occasionally, until they start to soften, about 2 minutes
• Add 2 Tbsp. water, cover, and reduce heat to low, stirring a few times, until golden brown and very soft, about 10 minutes more
• Add ¼ teaspoon salt and the remaining spice mixture and cook over medium heat, stirring, until fragrant, about 2 minutes
• Scrape mixture into a medium bowl
• Return skillet to stove
• Add butter to skillet and cook over medium heat until starting to brown, 1 to 2 minutes
• Add shrimp and cook over medium heat until shrimp start to curl, about 2 minute per side
• Stir in shallot, garlic mixture, lime juice, and simmer until heated through, about 1 minute more
• Season with remaining ¼ teaspoon salt
• Spoon the shallot, garlic mixture on top of a bowl of soba noodles (cooked), place shrimp on top of the mixture, and serve with lime wedges.