Grilled Curried Shrimp and Vegetable Kebabs with Cucumber Raita
|Fresh cilantro sprigs||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Red curry paste||1 Tablespoon (Prepared Red Curry Paste)|
|Olive oil||2 Teaspoon|
|Large shrimp||1 1⁄4 Pound, peeled and deveined|
|Red bell peppers||3 , cut into 1 1/2 inch pieces|
|Onions||3 Medium, cut into wedges and wedges separated into pieces|
|Zucchini||1 Medium, cut into 1/4-thick half-moon slices|
|Fat free plain yogurt/Soy alternative||1 Cup (16 tbs)|
|Grated cucumber||1⁄4 Cup (4 tbs)|
|Chopped fresh cilantro||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
To make the kebabs: In a food processor, combine the cilantro, lemon juice, water, garlic, curry paste, oil, and salt.
Process until smooth.
Divide the mixture between 2 medium bowls.
Add the shrimp to one bowl and toss to coat.
Add the mushrooms, peppers, onions, and zucchini to the other bowl and toss to coat.
Coat a grill rack or broiler-pan rack with olive-oil cooking spray.
Preheat the grill to medium or preheat the broiler.
Thread the shrimp onto 4 metal skewers.
On each of 4 additional skewers, alternately thread the mushrooms, bell peppers, onions, and zucchini.
Place the vegetable skewers on the rack and cook for 7 minutes per side, turning once, or until tender and lightly charred.
While the vegetables are cooking, place the shrimp skewers on the rack and cook for 5 minutes, turning once, or until opaque.