Ingredients

1 cup basmati rice

2 lemons

1/3 cup chopped mint leaves

1/3 cup chopped cilantro

1/3 cup chopped italian parsely leaves

1 1/2 T olive oil

1/4 t salt

1/4 t pepper

1 pound large shrimp (about 24)

2 t curry powder

Preparation

  1. Heat grill until very hot. Cook rice in saucepan, standard directions, fluff with fork when done and let cool.
  2. Grate zest from 1 lemon into large bowl’ squeeze both lemons to yeild 6 T juice. Add to the bowl, then add rice, mint, cilantro, parsley, 1 T olice oil, salt, and pepper. Toss to combine.
  3. Leaving the tails intact, peel and devein shrimp; transfer to medium bowl. Add remaining 1/2 T olice oil and curry powder. Toss until shrimp are well coated. Thread shrimp onto skewers, and place on hot grill. Cook until pink and opaque; serve over rice.