 Madras Curry Tea Spiced Shrimp Satay
Serves 4
12 large shrimp (U-10), peeled, deveinened, butterflied
4 skewers
Madras Curry Tea Rub to coat
1 medium zucchini cut into ½ inch cubes
½ cup scallion greens
Salt and pepper to taste
Hot white rice to serve
Place the shrimp in a large bowl and toss with enough of the curry tea spice to
coat. Put three shrimp and the zucchini on each skewer (alternating shrimp and
zucchini). Grill the satays for about 6-8 minutes, until cooked through. Season
to taste with the salt and pepper.
Place a mound of the hot rice in the center of a plate. Arrange the satays on
top of the rice and garnish with the scallion greens.
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