3 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon brown sugar
2 teaspoons curry paste
1 pound medium shrimp – peeled and deveined
1) In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.
2) Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
3) Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.