Curried-Shrimp Skewers With Rice Salad

• 1 cup basmati rice
• 2 lemons
• 1/3 cup chopped mint leaves
• 1/3 cup chopped cilantro
• 1/3 cup chopped italian parsely leaves
• 1 1/2 T olive oil
• 1/4 t salt
• 1/4 t pepper
• 1 pound large shrimp (about 24)
• 2 t curry powder

1. 1. Heat grill until very hot. Cook rice in saucepan, standard directions, fluff with fork when done and let cool.
2. 2. Grate zest from 1 lemon into large bowl' squeeze both lemons to yeild 6 T juice. Add to the bowl, then add rice, mint, cilantro, parsley, 1 T olice oil, salt, and pepper. Toss to combine.
3. 3. Leaving the tails intact, peel and devein shrimp; transfer to medium bowl. Add remaining 1/2 T olice oil and curry powder. Toss until shrimp are well coated. Thread shrimp onto skewers, and place on hot grill. Cook until pink and opaque; serve over rice.

basmati rice, lemons, mint leaves, cilantro, t, salt, pepper, shrimp, curry powder

Taken from www.epicurious.com/recipes/member/views/curried-shrimp-skewers-with-rice-salad-50059831 (may not work)