Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons brown mustard seeds
  • 2 1/2 teaspoons 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

Instruction

  • 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.