• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

Spice-shelf basics blended with lime juice and ginger form an easy Indian-inspired marinade for shrimp. This recipe is adapted from Jennifer Trainer Thompson's "Caribbean Cocktails" (Ten Speed; 2003).

• 3 tablespoons fresh lime juice (from 3 limes), plus wedges for serving
• 1 tablespoon plus 1 teaspoon curry powder
• 2 teaspoons ground cumin
• 2 teaspoons sugar
• 2 teaspoons finely chopped peeled fresh ginger (from one 1-inch piece)
• 2 scallions, white and pale-green parts only, chopped
• 2 small garlic cloves
• 1 1/4 teaspoons coarse salt
• 3 tablespoons extra-virgin olive oil
• 20 large shrimp (about 11 ounces)

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