Grill-Curried Shrimp Quesarito with Avocado Raita SERVES 1 7 to 8 tiger-tail shrimp 1/4 cup teriyaki sauce 2 tablespoons dark brown sugar 1 tablespoon toasted sesame oil 1/2 teaspoon curry powder (or to taste) 1/4 cup yogurt 1/4 cup guacamole (see recipe, page 123) 1 burrito-style flour tortilla 1 ounce Monterey Jack, shredded 1/2 roma tomato, diced 1 handful of iceberg lettuce, chopped Soak the shrimp in a marinade of teriyaki, brown sugar, and toasted sesame oil, dust with curry powder, and smoke on the grill.
