East indian shrimp in a tandoori marinade
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Shrimp medium, shell, |
| Deveined | ||
| 16 | ounces | Plain yogurt |
| 6 | tablespoons | Fresh lemon juice |
| 1¼ | teaspoon | Cayenne |
| 1¼ | teaspoon | Pepper |
| 1¼ | teaspoon | Turmeric |
| 1¼ | teaspoon | Curry powder |
| 4 | teaspoons | Paprika |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Garlic -- finely minced |
| 2 | teaspoons | Ginger root -- minced |
Directions
Thread shrimp on 8 10 inch skewers and lay on a jelly roll sheet or any pan that will hold them in one layer. Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely. Slip into a plastic bag and refrigerate for at least 6 hours.
Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 min.
Turn and continue cooking 3 min. more until done. serve immediately with lemon wedges and onion slices.
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