Recipe for Thai Green Curry Shrimps barbecued and served with stir fry veggies on basmati rice.
For this flavour-some dish, I marinated the shrimps in Wild Lime Olive Oil and Thai Green Curry Dip Mix and then grilled them on the BBQ. The veggies (yellow peppers and baby bok choy) were marinated in Thai Satay Spice Blend and Coconut Mango Lime Balsamic Vinegar. I then stir-fried the veggies in Wild Lime Olive Oil. I added the grilled shrimp at the end and served this dish on a bed of basmati rice.
Note that Wild Lime Olive Oil and Thai Green Curry Dip Mix will be two of the Globally Inspired Gourmet Top 40 list of products when these are launched in the near future.