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Ingredients
| raw shrimp: 4 lbs (shelled and deveined) |
| whole plain yogurt: 1 lb |
| lemon juice: 6 Tbl (fresh) |
| cayenne pepper: 1 1/4 tsp |
| black pepper: 1 1/4 tsp |
| ground turmeric: 1 1/4 tsp |
| curry powder: 1 1/4 tsp |
| paprika: 4 tsp |
| salt: 1/2 tsp |
| garlic (minced): 2 tsp (finely minced) |
| ginger root: 2 tsp (minced) |
Shrimp in a Tandoori Marinade
Credit: Food.com
User rating:
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Prep Time
390 min -
Cook Time
9 min -
Servings
8 serving(s)
Tags
- Thread shrimp on 8 10-inch skewers (if using wooden, they might not be as long so you may have to make more; soak wooden skewers in cold water for 30 minutes before threading shrimp onto them) 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 minutes; turn and continue cooking 3 minutes more until done.
- Serve immediately with lemon wedges.