- 1 pound fresh shrimp, peeled and deveined
- 4-5 medium courgettes julienned very small, about the size of spaghetti
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 can diced tomatoes, with liquid (14 oz.)
- 2 cups fresh spinach
- 1/2 tsp red chili flake
- 1 tsp fresh oregano
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
Rinse shrimp under cold water and pat dry with a paper towel.
Place shrimp in a large Ziploc bag.
In a small mixing bowl, curry powder, coriander, garlic powder, ground ginger, low sodium salt, and pepper.
Pour spice mixture over shrimp, seal bag, and toss to evenly coat.
Place shrimp in the fridge and allow to marinate for at least an hour.
Preheat grill to high heat and place all vegetables to grill and crisp for about 15 minutes with 1 tblspn olive oil.
Then grill shrimp about 6 minutes