This recipe was inspired by one I read in a magazine while waiting for a doctor appointment. You can panfry or BBQ the shrimp, just be careful not to overcook them.
For the Marinade:
1 lb shrimp (31-40 count is my favourite size)
1 tsp olive oil
2 tsp fresh lime juice
2 tsp Monsoon Coast BBQ Rub
1 tsp Punjabi Garam Masala or Mahavira’s Feast
1/2 tsp salt
1 tsp brown sugar
More oil and a little butter for frying
2/3 c mayonnaise
2 tbsp grated ginger
1 tsp grated lime zest
2 tbsp fresh lime juice
Peel and devein the shrimp, leaving the tails on. Rinse with cold water a few times. In a bowl mix together the ingredients for the marinade. Add the shrimp and toss well to coat. You can do this ahead and refrigerate for an hour or two or let sit at room temperature for 15-20 minutes.
Mix together the ingredients for the dipping sauce and refrigerate. TIP: keep a knob of ginger in the freezer, it makes grating a snap!
When ready, heat a large frying pan over medium-high heat add a bit of olive oil and butter; then add 1/2 the shrimp (you don’t want to crowd them). Sauté for 1-2 minutes until they start to turn pink. Turn and cook another minute until done. Remove and repeat with the second half of the shrimp. You can also skewer and grill on the BBQ for 1 minute per side.