Indian foods may seem a little out of your wheelhouse, but pick up a fresh new copy of blogger Asha Shivakumar’s Masala & Meatballs and learn this vibrant cuisine through the magic of fusion. These sweet and spicy curried shrimp skewers will be the life of the barbecue. 

It would be wise to double this recipe. The curry powder adds a nice color and not too much heat. The moment the marinated shrimp hit the hot cast-iron pan, the sizzle and the first blister it creates is magical. It takes minutes for the tail to touch the head; when that happens, remove the shrimp from the pan and finish it off with a squeeze of lime juice.

Notes: You can stuff the shrimp in tortillas or serve them over rice for a full meal. This is perfect for a cocktail party, too.

For an extra layer of flavor, you can coat the shrimp in chickpea flour or bread crumbs and then panfry.

Reprinted with permission from Masala & Meatballs