These jumbo shrimp get a quick marinade in a traditional Indian mixture of spices and yogurt. They are then grilled to perfection.
- Serves: 6 persons
- 24large shrimp
- ½cup/120 mL plain yogurt
- ⅓cup/80 mL finely chopped cilantro
- 2tablespoons/30 mL finely chopped fresh mint
- 1tablespoon/15 mL chopped fresh ginger
- 2garlic cloves (minced)
- 1teaspoon/5 mL chili powder
- 1teaspoon/5 mL turmeric
- 1teaspoon/5 mL coriander
- 1teaspoon/5 mL cumin powder
- 1teaspoon/5 mL garam masala
- ½teaspoon/2.5 mL salt
- ½teaspoon/2.5 mL black pepper
- Garnish: lemon or lime wedges
Step 1Gather the ingredients.
Step 2Peel and devein the shrimp .
Step 3Rinse and set aside on paper towels to dry.
Step 4In a bowl, combine the remaining ingredients. Mix well.
Step 5Place the shrimp in a resealable plastic bag and pour the yogurt mixture into the bag. Flip the bag back and forth, making sure all of the shrimp are well coated with the marinade.
Step 6Seal the bag and place it in the refrigerator for 1 hour.
Step 7Preheat the grill for high heat.
Step 8Remove the shrimp from the marinade and thread them onto wooden or metal skewers. Reserve the marinade.
Step 9Place the shrimp on the hot grill and immediately brush with the marinade.
Step 10Grill for 2 to 3 minutes per side or until the shrimp change from a glossy gray color to a pink hue.
Step 11Remove the skewers from the grill and serve the shrimp with lemon or lime wedges.
Step 12Enjoy over basmati rice with naan on the side.