Serves 4

24 deveined & shelled shrimp, tail on

1 cup plain yogurt

1 Tbsp Tandoori Paste

2 cups mixed heirloom cherry tomatoes, halved

1 small handful cilantro, chopped

In a small pot, bring rice and a scant 2 cups of water to a boil. Reduce heat to low, cover pot and simmer on low for about 20 minutes, until rice is cooked through.  Preheat barbecue.

In a large bowl, mix together yogurt and tandoori paste. Add shrimp and tomatoes.  Divide contents among 4 sheets of aluminum foil. Wrap up the pouch contents by bringing the ends of foil together and folding to create a seal. Repeat sealing outer edges at either end. Transfer pouches to barbecue and cook over direct medium low heat for about 12 minutes, or until shrimp is pink & cooked through.

Open pouches and serve alongside rice. Sprinkle with chopped coriander. 

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