East Indian Shrimp in a Tandoori Marinade
4 pounds medium shrimp, shell, deveined
16 ounces plain yogurt
6 tablespoons fresh lemon juice
1 1/4 teaspoons cayenne
1 1/4 teaspoons pepper
1 1/4 teaspoons turmeric
1 1/4 teaspoons curry powder
4 teaspoons paprika
1/2 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 to 4 minutes.
Turn and continue cooking 3 minutes. more until done. serve immediately with
lemon wedges and onion slices.