Grilled shrimp with chile, cilantro, and lime from Bon Appétit Magazine, July 2012 (page 93)

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Notes about this recipe

  • twoyolks on September 29, 2014

    The tumeric and the fish sauce tended to over power the flavor of the shrimp. The fish sauce in particular yielded a fishy taste to the shrimp. The dipping sauce was good but was very hot and, again, tended to overwhelm the shrimp flavor.

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