Coriander Grilled Shrimp with Lime Yogurt

Preheat your grill to high—let the grill heat up for at least 30 minutes before beginning to grill.

Begin by preparing the lime yogurt. In a bowl combine the yogurt, lime zest, lime juice and chopped cilantro. Mix well and season with salt and pepper.

Toast coriander seeds in a small, dry frying pan until aromatic. Cool on a plate and then grind in a burr grinder or with a mortar and pestle. They should be coarsely ground.

Toss shrimp with oil, coriander, salt and pepper.

**You can make grilling easier by skewering your shrimp—just make sure to leave some space in between the shrimp; don’t pack them too tightly together. Place shrimp on the hot grill. Cook no longer than one minute per side. Move shrimp to a platter. Pour sauce over the shrimp and serve immediately.

1 lb. shrimp, peeled and deveined

2 tsp coriander seeds

2 Tbsp. olive oil

1 cup plain Greek yogurt

Zest and juice of one lime

1 Tbsp. chopped cilantro

Salt and pepper

Preheat your grill to high—let the grill heat up for at least 30 minutes before beginning to grill.

Begin by preparing the lime yogurt. In a bowl combine the yogurt, lime zest, lime juice and chopped cilantro. Mix well and season with salt and pepper.

Toast coriander seeds in a small, dry frying pan until aromatic. Cool on a plate and then grind in a burr grinder or with a mortar and pestle. They should be coarsely ground.

Toss shrimp with oil, coriander, salt and pepper.

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