Coconut Lemongrass Curry Shrimp

I love curry, but my husband does not, so I am always looking for recipes that have a very mild curry flavor. This one for shrimp is great because you can barbeque the shrimp or pan fry them. I like to serve them along side rice.

In a large bowl, combine:
1/2 cup coconut milk
2 tablespoons brown sugar
1 tablespoon fresh grated ginger
2 tablespoons fresh chopped cilantro
1 tablespoon curry powder
1 tablespoon lemongrass puree
Once mixed, add 1 1/2 lb. of raw medium peeled and deveined shrimp. Coat shrimp and cover for 2 hours.

Remove the shrimp from marinade and either thread shrimp onto skewers and grill or cook in a large greased skillet until shrimp are opaque in color (about 2-3 minutes each side). Serve skewers along side peanut satay dipping sauce or pan fried shrimp over rice with crushed peanuts and chopped cilantro (optional).

Serves 4 as a meal or 8 as an appetizer

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