Shrimp in a Tandoori Marinade

Name: Shrimp in a Tandoori Marinade
Prep time: 390 min
Cook time: 9 min
Total time: 399 min
Yield: 8 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 4 lb shrimp; 16 oz plain yogurt; 6 tbsp fresh lemon juice; 1.25 tsp cayenne pepper; 1.25 tsp black pepper; 1.25 tsp turmeric; 1.25 tsp curry powder; 4 tsp paprika; 0.5 tsp salt; 2 tsp garlic; 2 tsp gingerroot

Grilled prawns and yogurt, warmed with cayenne and turmeric, a South Asian marinade. It comes to the table with lemon wedges.

6 hr 39 min · Serves 8 · Medium

Method

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Time: Prep 390 min · Cook 9 min · 399 min total
Difficulty: medium

1
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.
30 min
2
Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely.
3
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.