INGREDIENTS:

3 tablespoons fresh lemon juice

1 tablespoon Thai Monkey Sauce

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 tablespoon brown sugar

2 teaspoons curry paste

1 pound medium shrimp - peeled and deveined

DIRECTIONS:

In a shallow dish or resealable bag, mix together the lemon juice, Thai Monkey Sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.

Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.

Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.