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500 g uncooked large shrimp
1 large lime
1/4 cup olive oil
2 tbsp biriyani paste
1/4 tsp cayenne pepper
1 large ripe mango, peeled and coarsely chopped
1 tbsp sherry
1/4 cup fresh coriander leaves, lightly packed
Rinse frozen shrimp with cold water to remove ice crystals. Leaving tails attached, remove shells. Pat dry with paper towels. Place in a large dish.
Finely grate peel from lime and set aside to use in dip. Squeeze out 2 tablespoons (30 mL) juice into a small bowl. Stir in oil, biriyani paste and cayenne until blended. Pour over shrimp. Stir until shrimp are evenly coated. Cover dish. Marinate in the refrigerator for 2 to 4 hours or overnight.
Place mango pulp in a food processor. Add lime peel and sherry. Whirl until fairly smooth. Add coriander and whirl until coarsely chopped. Taste and add a little lime juice, if needed. Turn into a serving bowl. If using right away, leave at room temperature. Or cover and refrigerate overnight.
When ready to serve, preheat oven to 375F (190C). Line a baking sheet with sides with ungreased foil for easy cleanup. Drain shrimp. Spread slightly apart on foil. Bake without turning, from 3 to 5 minutes. Serve on skewers or grasp by tail for dipping.
Calories 106, Protein 9.8g, Carbohydrates 6.6g, Fat 4.4g, Fibre 0.8g, Sodium 71mg.
Colleen Walker, an owner of Catered Affare in Toronto, has a way with bold flavours. We've adapted and simplified her sensational way to present spicy shrimp with an Island dip.
Biriyani paste is sold in Indian stores and the condiment section of supermarkets.