East indian shrimp in a tandoori marinade

Yield: 4 Servings

Measure Ingredient
4 pounds Shrimp medium, shell,
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

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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