Grilled Tandoori Shrimp Parcels with Basmati Rice Pilaf

This barbeque bundle of flavour will send your guest on a culinary adventure that is surprisingly simple and fresh. Littered with the spices of India, the pairing of tandoori and yogourt will provide your palate a punch. Serve with a small bowl of plain basmati rice and let the cilantro shine like the smiles on the faces of your dinner guests.

24 deveined & shelled shrimp, tail on
1 cup (250 mL) plain yogurt
1 tbsp (15 mL) Tandoori Paste
2 cups (500 mL) mixed heirloom cherry tomatoes, halved
1 small handful cilantro, chopped

1. In a small pot, bring rice and a scant 2 cups of water to a boil. Reduce heat to low, cover pot and simmer on low for about 20 minutes, until rice is cooked through. Preheat barbecue.
2. In a large bowl, mix together yogurt and tandoori paste. Add shrimp and tomatoes. Divide contents among 4 sheets of aluminum foil. Wrap up the pouch contents by bringing the ends of foil together and folding to create a seal. Repeat sealing outer edges at either end. Transfer pouches to barbecue and cook over direct medium low heat for about 12 minutes, or until shrimp is pink & cooked through.
3. Open pouches and serve alongside rice. Sprinkle with chopped coriander.

Yield: Serves 4
Nutritional Analysis per serving:
364cal
5.3g fat – 1 g saturated
25.1g protein
53.5g carbs
7.6g sugar
1.1g salt