Tarka Shrimp Wrap

2-3

1 pound shrimp, shelled and deveined

1 tbsp olive oil

2 tbsp Paro Tarka

4 tbsp yogurt

1 small garlic clove, grated/microplaned

Naan or roti, homemade or store-bought

For Kachumber (cucumber salad):

1 small persian cucumber, diced

1 roma tomato, cored and diced

¼ of a small red onion, diced

1 lime, juiced

1 serrano, diced

¼ cup chopped cilantro

Salt

A quick and easy lunch, or dinner, adaptable to the kitchen stove, or if you want to soak up summertime grilling!

20-25 minutes

2-3

METHOD

1
For Kachumber salad: in a small bowl mix together diced cucumber, tomato, onion, and serrano, as well as the chopped cilantro and juice of the one lime. Give it all a good pinch of salt, and mix all to combine. Set aside.
2
In another small bowl, combine the yogurt and grated garlic. Give it a pinch of salt, and mix to combine. Set aside.
3
Pick your choice of: a grill, grill pan, cast iron skillet, or regular skillet. Preheat your cooking method over a medium high. If working with the pan, we want it near smoking to replicate a grill to get a good char. Oil the grates of your grill. OR to your preheated pan, add 1 tbsp of olive oil. Add the shrimp, and cook for 2 minutes. Flip, then cook the other side for another 2 minutes. Remove from heat, and add to a medium bowl.
4
To the bowl with the shrimp, while hot, add the 2 tbsp of Paro Tarka and a good pinch of salt.. Toss to evenly coat the shrimp in the Tarka.

1
For Kachumber salad: in a small bowl mix together diced cucumber, tomato, onion, and serrano, as well as the chopped cilantro and juice of the one lime. Give it all a good pinch of salt, and mix all to combine. Set aside.
2
In another small bowl, combine the yogurt and grated garlic. Give it a pinch of salt, and mix to combine. Set aside.
3
Pick your choice of: a grill, grill pan, cast iron skillet, or regular skillet. Preheat your cooking method over a medium high. If working with the pan, we want it near smoking to replicate a grill to get a good char. Oil the grates of your grill. OR to your preheated pan, add 1 tbsp of olive oil. Add the shrimp, and cook for 2 minutes. Flip, then cook the other side for another 2 minutes. Remove from heat, and add to a medium bowl.
4
To the bowl with the shrimp, while hot, add the 2 tbsp of Paro Tarka and a good pinch of salt.. Toss to evenly coat the shrimp in the Tarka.