24 large fresh shrimp, peeledJuice of 1 lime
1 Tbsp olive oil
2 tsp favorite curry powder or Garam Masala
1 tsp dried dill weed
1 clove garlic, minced
1/2 inch fresh peeled ginger, minced
Dash red pepper flakes
1 tsp Nam Pla, Thai fish sauce
1 red bell pepper
Toss the shrimp with the remaining ingredients except the bell pepper in a large bowl and allow to marinate for at least half an hour. Meanwhile soak six wooden skewers in water, to keep them from burning when cooking, and preheat a grill. Skewer four shrimp on each wooden skewer, alternating with the bell pepper. Grill over very high heat about 3 minutes a side. Serves four to six.
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