Tropical Grilled Shrimp with Curried Yogurt Sauce

Ingredients:

Tropical Grilled Shrimp 1 jar Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce 1/3 cup Rex Goliath Chardonnay 2 tablespoons O Meyer Lemon Olive Oil 2 cloves of garlic, chopped 1/3 cup fresh cilantro, chopped 1 pound Wild American Shrimp, peeled and deveined, tails left on Curried Yogurt Sauce 1 cup Fage Plain 0% Greek Strained Yogurt 2 tablespoons Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce 1 teaspoon fresh lime juice, plus the zest of 1 lime 1 tablespoon yellow curry powder, to taste 2 tablespoons red onion, minced

Preparation:

Measure and set aside approximately 2 tbsp of Pineapple Coconut Mango Tequila Sauce to be used in Curried Yogurt Sauce. In a plastic zip closure bag, combine remaining sauce, wine, olive oil, garlic and cilantro and squeeze the bag to combine well. Add shrimp and marinate for 5 minutes. Preheat grill to medium high heat. Remove shrimp and discard marinade. Grill shrimp on skewers for 3-5 minutes, until shrimp turn pink and firm. Serve with curried yogurt sauce for dipping. Curried Yogurt Sauce Combine all ingredients in a nonreactive bowl and chill. This sauce can be made 1 day in advance. Serve as a dipping sauce with Tropical Grilled Shrimp. This recipe was taken from The Fresh Market