Red Curry Shrimp

These are incredibly simple appetizers that look fancy, but don’t take much effort.  I used Thai Kitchen brand curry paste, and it made them really spicy, so if you don’t have a high tolerance for hot food, cut back on that a little bit! (My husband and I didn’t think they were spicy at all because we’ve been putting hot sauce on EVERYTHING – in preparation for the food in Thailand — but my sister said they were way too spicy!)

I found some fresh Thai basil in our local Asian market, but regular basil would be fine too. 
The medium shrimp I used is 26-30 count per pound.
(from Gourmet Magazine, December 2008)
24 uncooked medium shrimp (peeled, tails on)
2 tbsp vegetable oil
2 tbsp red curry paste
24 large Thai basil leaves
Preheat the broiler.
Stir together vegetable oil and curry paste in a large bowl, then stir in shrimp and coat well.
Arrange shrimp on a baking pan and put under the boiler for 2-3 minutes, until just cooked.
Thread onto wood skewers with a basil leaf.  
Serve warm or at room temperature.
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