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.