2 tablespoons brown mustard seeds
2 1/2 teaspoon tamarind concentrate or paste, or 3 tablespoons lime juice
3 tablespoons finely chopped fresh cilantro
2 tablespoons melted coconut oil, divided
1/2 teaspoon coarse sea salt, divided
1 1/2 pound large shell-on, easy-peel shrimp
Prepare a grill for medium-high heat cooking. Place mustard seeds in a small heavy skillet and cook, shaking skillet frequently, until seeds are toasted and fragrant, about 3 minutes; you can do this on the grill grate or on the stove top over medium-high heat. Cool the seeds slightly, then pulse them in a spice grinder until crushed. Transfer to a large bowl and stir in tamarind, cilantro, 1 tablespoon of the oil and 1/4 teaspoon of the salt. Set aside.
In another bowl, toss shrimp with remaining 1 tablespoon oil and 1/4 teaspoon salt. Thread shrimp on 6 (12-inch) metal skewers or place them in a grill basket. Grill, turning once or twice, until shrimp are just cooked through, 4 to 5 minutes total. Add to the bowl with mustard seed sauce and toss to coat. Serve hot.
Per Serving: Serving size: (as an appetizer)
100 calories (45 from fat)
5g total fat
3.5g saturated fat
SmartPoints value : 3