This is a dish that comes from the West Coast of India where seafood is abundant. It is not too spicy but it has wonderful, tangy flavors. Use king prawns or tiger shrimp – the freshest and largest available are the ideal choice here. This makes for a light lunch or an appetizer, but you can augment the quantities for a substantial dinner. 3 jumbo shrimp – peeled and deveined – tails left on 2 TBSP vegetable oil 3…
