RED THAI CURRIED PRAWNS
Quick and easy curried prawns
1 1/2 HRS
8 whole prawns 6/8 (head and shell on)
2 tbsp oil
Clean and pat dry shrimp. Snip shell, belly side, from tail to head and cut down 3/4 of the way through with a knife. Snip back from tail to head and remove vein.
Combine Red Thai Curry Paste with oil. Rub back and inside of shrimp with curry paste. Let sit minimum 1 hour to overnight.
Grill at 350-400°F for 7-10 minutes flipping once, or until opaque and pink. Serve with (pictured): Vietnamese crepes, bean vermicelli noodles, cilantro, pea shoots, carrot and radish matches, shaved lettuce, and chili paste.